I fell in love with this dish the first time I prepared it--and five years later, it's still one of my favorites. I hope it make your list of best-loved recipes, too!
1/2 cup chopped onion 8 ounces (1 1/2 cups) diced cooked turkey breast 1 (10 3/4-ounce) can Campbell's Healthy Request Cream of Mushroom Soup 3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese 2 cups cooked spaghetti 2 tablespoons chopped pimiento 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
In a large skillet sprayed with butter-flavored cooking spray, sauté onion and turkey until onion is tender. Blend in mushroom soup and cheddar cheese. Cook over low heat until cheese is melted, stirring often. Add spaghetti, pimiento, parsley, and black pepper. Continue cooking until heated through.
HINTS: 1. chicken or ham maybe substituted for turkey. 2. 1 1/2 cups uncooked spaghetti usually cooks to about 2 cups. 3. Break the spaghetti into about four-inch pieces before cooking. 4. Purchase a chunk of turkey breast from your local deli and dice it when you get home.
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