Turkey Mushroom Pasta
*I double the recipe for a two night meal.
1 small box spaghetti
2 cups cubed cooked turkey (chicken works fine too)
1 can reduced fat cream of chicken soup, undiluted
1 cup water
3/4 cups mushrooms
1 t. dried rosemary, crushed
1 t. Italian seasoning
1/2 t. onion powder
1/2 t. garlic powder
1/2 cup shredded Italian cheese
1/2 cup reduced-fat sour cream
2 T. shredded Parmesan cheese
1 T. dried parsley flakes
~Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through and mushrooms are tender.
~Remove from heat. Whisk in Italian cheese and sour cream until smooth. Drain Spaghetti; place in a serving bowl. Top with turkey mixture, Parmesan cheese and parsley.
