Another throwback from last year's Thanksgiving recipes that I never posted. This is what I always do with leftover bird. Works just fine with chicken, but the occasion for this much leftover chicken seems harder to come by. This recipe is pretty easy on the fat and calories (6 servings, about 450 cal, 48 carbs, 14 fat and 6 fiber), especially compared to what you probably ate the day before. But trust me, you won't taste anything "light" about this recipe. Here's what you'll need:
- 1 box whole wheat thin spaghetti
- 1 pound turkey breast, cut into cubes or roughly chopped*
- 1/4 C dry white wine
- 8 oz mushrooms, sliced (fresh or canned will work)
3/4 cup frozen sweet peas, thawed - 3/4 cup milk
- 2/3 cup reduced fat sour cream
- 1/3 cup shredded parmesan cheese (any hard Italian cheese will work)
- 1 can cream of chicken soup (condensed)
- 1/2 C panko bread crumbs, seasoned w/salt & oregano
- 2 tablespoons butter, melted\
- *If you don't have leftovers, here's what to do. Get turkey breast cutlets and season them w/salt, pepper, garlic & onion powder and pan fry them until they hit 165 degrees, then chop'em up.
Get your whole wheat pasta cooking before you start anything else, that way it'll be ready when you need it.
Sprinkle your mushrooms with onion powder & cook in the white wine over medium heat for about 4-5 minutes until tender. In a large bowl, combine your peas, soup, milk, sour cream, parmesan - then add your cooked bird, cooked pasta and mushrooms and stir until everything is coated and well-combined.
Empty your bowl into a greased casserole dish, at least 9x9" (bigger works, too). Mix your melted butter and seasoned panko in a small cup and spoon this mixture evenly over your pasta. Bake at 400 for about 15 minutes.
If you consider the turkey leftovers a freebie, this dish only costs about $10 to make if you have to buy everything else. I keep most of these staples (pasta, panko, seasonings, parm) on hand, so I usually only have to spring for mushrooms and peas.
0 comments:
Post a Comment