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Creamy Alfredo-Turkey Skillet Dinner

 3 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Looking for a quick skillet idea for dinner? Then check out this cheesy turkey and pasta recipe that’s ready in just 25 minutes!

Ingredients

2
cups uncooked whole wheat rotini pasta (6 oz)
1
lb lean ground turkey
1
teaspoon Italian seasoning
1/4
teaspoon salt
3
cups firmly packed fresh spinach leaves
1
container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1
can (14.5 oz) petite diced tomatoes, undrained
1/4
cup shredded Parmesan cheese (1 oz)

Directions

  • 1 In 2-quart saucepan, cook and drain pasta as directed on package, omitting salt.
  • 2 Meanwhile, in 12-inch nonstick skillet, cook turkey, Italian seasoning and salt over medium-high heat 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain.
  • 3 Stir spinach into turkey. Cook uncovered over medium heat 2 to 3 minutes, stirring occasionally, until spinach is wilted. Stir in pasta sauce and tomatoes. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Stir in pasta.
  • 4 Sprinkle with cheese; reduce heat to low. Cover; cook about 5 minutes or until cheese is melted.

Expert Tips

Whole grains have many health benefits. Studies show that incorporating whole grains into your diet may help reduce the risk of heart disease, stroke, cancer, diabetes and obesity.

Whole Grain Serving: 1

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
800mg
33%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
19%
Sugars
6g
Protein
39g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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