Skillet turkey florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Rotini |
| 2 | tablespoons | Butter |
| 2 | cups | Turkey; cooked, cubed |
| 10 | ounces | Spinach; chopped |
| 10 | ounces | Soup, cream of mushroom |
| ½ | cup | Milk |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Pepper, black |
Directions
C) 1990 HERSHEY FOODS CORP
Cook and drain pasta. Melt butter in large skillet. Add turkey and spinach; cook until thoroughly heated. Stir in soup, milk, garlic powder, and pepper. Cook, stirring constantly, until hot. Add pasta and blend thoroughly. Serve with Parmesan cheese.
Sylvia's comments: A keeper! Fast and easy. I used raw turkey tenderloin and frozen spinach, cooked the spinach in the butter just long enough to unfreeze it, added the cut-into-bite-sized-pieces turkey, then added everything else until the turkey was cooked through. I left out the garlic powder and pepper, so even Peter liked it, and so did the kids. I used Vegelicious instead of milk. If you used cooked turkey and pasta and already-thawed spinach, this would be ready to eat in minutes.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@... Submitted By SYLVIA STEIGER On 12-04-94