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Dinner in Minutes: Turkey, pasta mix in one dish

This is a great way to serve leftover turkey. It’s a one-pot meal – a hearty casserole with turkey, mushrooms and pasta with a light touch.

The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove. All you need is a tossed salad to complete the meal. Add any leftover vegetables you have on hand to the salad.

You can also use cooked turkey from the deli. Look for low-sodium roasted turkey breast, and ask for it to be cut in one thick piece. It will be easier to cut into bite-size pieces.

Complete the meal: Toss 4 cups ready-to-eat salad greens with 2 tablespoons reduced-fat vinaigrette.

This meal contains 522 calories with 20 percent of calories from fat.

Wine suggestion: A rich and hearty California chardonnay is a good match.

Helpful hints: Any type of reduced-fat cheese can be used, any type of sliced mushrooms can be used and any other whole wheat pasta shape can be used.

3/4 pound cooked turkey breast, skin removed

Olive oil spray

1 cup chopped onion

2 medium garlic cloves, crushed

3/4 cup low-fat, low-sodium pasta sauce

2 cups sliced portobello mushrooms

2 ounces whole wheat noodles, broken into 4- to 5-inch pieces

Salt and freshly ground pepper

1/4 cup reduced-fat, shredded, sharp Cheddar cheese

2 tablespoons reduced-fat sour cream

Cut turkey into 1/4- to 1/2-inch pieces. Heat a nonstick skillet over medium-high heat and coat with olive oil spray. Add onion and garlic. Sauté 3 minutes. Add the turkey, pasta sauce, 1 cup water, mushrooms and noodles. Add salt and pepper to taste. Stir to mix well. Bring to a gentle boil. Reduce heat to medium-low, cover with a lid and cook, stirring once or twice, until the pasta is cooked, about 15 minutes. Add a little more water if sauce is dry before pasta is cooked.

Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Makes 2 servings.

Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is

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