| Total sodium per serving: 280mg |
Total calories per serving: 260 |
Servings: 7.5 |
Ingredients:
- Whole-wheat spaghetti, broken in half – 8oz. 225g
- Canola Oil 2 tsp. 10mL
- Sliced fresh brown (or white) mushrooms 2 cups 500mL
- Diced red bell pepper – 1 cup 250mL
- Low Sodium Chicken Broth (or no sodium added) 1 1/2 cups 375 mL
- Dry (or alcohol-free) white wine 1/4 cup 60mL
- Pepper – 1/4 tsp 1mL
- Diced cooked turkey breast 2 cups 500mL
- Frozen peas, thawed – 1 cup 250mL
- Block light cream cheese softened 4 oz. 125g
- Light sour cream 1/2 cup 125mL
- Grated Parmesan cheese 1/4 cup 60mL
Directions:
Add to a Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot.
Cover to keep warm.
Heat canola oil in large frying pan on medium. Add mushrooms and onions. Cook for about 10 minutes, stirring often until onion is softened. Add red bell pepper. Stir. Cook for 2 minutes.
Next, add the Chicken Broth, white wine, and pepper. Bring to a boil.
Reduce heat to a simmer and add the Diced cooked Turkey, frozen peas, and cream cheese. Stir to combine.
Cook for about 5 minutes, stirring occasionally until heated through.
Add pasta. Toss.
Sprinkle Parmesan cheese over top.
1 cup serving (250mL):
260 Calories; 6g Total Fat (1.5g Mono, 1g Poly, 2.5g Sat); 38mg Cholesterol, 32g Carbohydrate; 4g Fibre; 20g Protein; 280mg Sodium.
