This is a great way to use leftover turkey from Thanksgiving but can also be made with shredded chicken. David doesn't like mushrooms, so I cooked everything then added mine at the end. So good.
Source: Adaped from Ready Set Eat
Ingredients:
8 ounces dry spaghetti pasta (or linguine/fettuccine)
vegetable oil
1/2 cup chopped yellow onion
1 cup sliced fresh mushrooms
2 cups chopped cooked turkey/shredded chicken
1 can Diced Tomatoes, undrained
4 oz green chilies
1 can Cream of Chicken soup
3/4 cup water
3/4 cup shredded Cheddar cheese, divided
Directions
Cook pasta according to package directions, omitting salt. Meanwhile, add oil to a large skillet; heat over medium-high heat.
Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
Add turkey, undrained tomatoes, chilies, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.
3/4 cup water
3/4 cup shredded Cheddar cheese, divided
Directions
Cook pasta according to package directions, omitting salt. Meanwhile, add oil to a large skillet; heat over medium-high heat.
Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
Add turkey, undrained tomatoes, chilies, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.
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