Left-over Turkey Recipe

This recipe calls for chicken, but I substituted turkey and it turned out yummy. Makes enough for 8.

 

1/2 lb. penne pasta (I used farfalle as I had half a box of it in the cupboard)

1 T. olive oil

1 cup chopped onion

1 orange bell pepper, chopped

1/2 lb. fresh mushrooms, chopped

1 (10-oz.) pkg. washed baby spinach

1 T. dried tarragon

1 tsp. paprika

2 c. cooked chicken meat, skinned, boned and bite-sized (I used my left-over turkey)

1 (10 3/4 oz.) can cream of chicken soup

1 c. grated Cheddar cheese

2 c. small curd cottage cheese

1/2 c. grated Parmesan cheese (2 oz.)

In a large pot, bring 4 quarts of water to a boil. Cook the pasta according to package directions, about 8 minutes. Drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and mushrooms to skillet. Sauté for 3-4 minutes. Add the spinach, tarragon, and paprika. Cook until most of the liquid has evaporated, about 5 minutes. (The spinach will wilt.) Stir together the chicken (turkey) pieces with the soup and the 3 cheeses. Spritz a 9 x 13-inch glass baking dish with cooking spray. Layer drained pasta, then sautéed vegetables, then chicken (turkey)/cheese mixture on top. Bake in preheated 350 degree oven until bubbly and brown, 45 to 60 minutes. Enjoy.