Ingredients
8
8 servings
- •1 (16 ounce) package penne pasta
- •0.5 cup butter
- •0.5 medium red onion, chopped
- •1 tablespoon minced garlic
- •1 (8 ounce) package sliced fresh mushrooms
- •2 (10.5 ounce) cans condensed cream of chicken soup with herbs
- •1 cup half-and-half
- •1 cup freshly grated Parmesan cheese
- •2 tablespoons lemon juice
- •2 tablespoons Italian seasoning
- •1 teaspoon ground cayenne pepper
- •3 cups chopped cooked turkey
- •5 ounces fresh spinach, roughly chopped
- •1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
- Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
- Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
- Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 584
- Carbohydrate: 52g
- Fat: 27g
- Fiber: 4g
- Protein: 34g
- Sugar: 4g
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