sketch of Bob above the Turkey-Vegetable Alfredo recipe.


TURKEY-VEGETABLE ALFREDO (Dr. Murial Wagner)

1 can (11.5 oz.) "Healthy" cream of chicken soup
1 can (10.5 oz.) "Healthy" cream of mushroom soup
1/2 c. evaporated skim milk
1 1/2 c. cooked turkey breast, skinned and cut into strips
1 can (8 1/4 oz.) sliced carrots, drained
1 c. cooked broccoli flowerettes
1 jar (4 oz.) whole mushrooms, drained
4 T. freshly grated Parmesan cheese
6 oz. cooked pasta (your choice) or Lo Mein noodles

Mix undiluted soups with milk in saucepan until smooth. Simmer (low heat) until serving temperature, stirring constantly. Add vegetables and cheese, stirring gently. Serve over hot cooked pasta or noodles. Sprinkle with additional cheese if desired.
(serves 4)

Food values per serving: calories, 360; fat, 6.5 g.: saturated fat, 2.5 g.; sodium, 830 mg.; cholesterol, 50 mg.

Turkey Vegetable Alfredo recipe is published in our January, 2000 Menu Minder.

You may like to try these other turkey recipes below: