"I created this dish for a church supper one night when I didn't have a lot on hand in my fridge or pantry," writes Cindy Evans from Sedalia, Missouri. "I was a hit! Now, I fix it often for my large family. You could also used cooked chicken in place of the turkey." From Light and Tasty Magazine


INGREDIENTS



* 1 package (12 ounces) bow tie pasta
* 12 green onions, chopped
* 6 celery ribs, chopped
* 1/2 pound fresh mushrooms, sliced
* 2 tablespoons butter or stick margarine
* 2-1/2 cups cubed cooked turkey breast
* 1 can (14-1/2 ounces) chicken broth
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium cream of chicken soup, undiluted
* 1/4 cup fat-free sour cream
* Pepper to taste


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 15 min.
TOTAL 30 min.


DIRECTIONS




Cook pasta according to package directions. Meanwhile, in a skillet, saute the onions, celery and mushrooms in butter until tender. Reduce heat. Add the turkey, broth, soup and sour cream; heat through (do not boil). Season with pepper. Drain pasta; top with turkey mixture. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 290 calories, 6 g fat (3 g saturated fat), 78 mg cholesterol, 764 mg sodium, 27 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch.