- Picked up a roasted turkey breast from the deli and shredded it. Easy!
- When you put it all together it seems like there isn't enough liquid to cook the pasta. It won't be fully submerged. Every once in a while take the lid off and press the noodles down. The noodles will cook, promise!
- Sliced green olives are a nice add-in.
- I topped this batch with scallions.
1 medium onion, chopped
8 oz sliced button mushrooms
2 cups shredded turkey
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 can cream of chicken soup
8 ounces uncooked spaghetti noodles broken in half
1/2 cup Parmesan cheese
scallions and olives (optional)
In a dutch oven saute the onions and mushrooms in a bit of EVOO over medium heat until tender, turn off heat. Stir in the shredded turkey. Set broken spaghetti noodles on top of the turkey mixture. In a separate bowl combine the salt, pepper, broth, and cream of chicken soup. Pour soup mixture over the noodles. Sprinkle Parmesan cheese over the top. Cover and cook slowly over low heat for approximately 35 minutes. Do not stir until done. Top with scallions and/or sliced olives and more parm!