Turkey Portobello

By carvalhohm

Ingredients

• 6 ounces uncooked spaghetti
• 2 cups cubed cooked turkey breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup water
• 3/4 cup sliced baby portobello mushrooms
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup shredded Italian cheese blend
• 1/2 cup reduced-fat sour cream
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon dried parsley flakes

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile, in large
saucepan, combine turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder. Bring to 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 serving bowl. Top with turkey mixture, Parmesan cheese and parsley.