Skillet turkey florentine

4 servings

Ingredients

Quantity Ingredient
6 ounces Rotini
2 tablespoons Butter
2 cups Turkey; cooked, cubed
10 ounces Spinach; chopped
10 ounces Soup, cream of mushroom
½ cup Milk
¼ teaspoon Garlic powder
¼ teaspoon Pepper, black

Directions

C) 1990 HERSHEY FOODS CORP

Cook and drain pasta. Melt butter in large skillet. Add turkey and spinach; cook until thoroughly heated. Stir in soup, milk, garlic powder, and pepper. Cook, stirring constantly, until hot. Add pasta and blend thoroughly. Serve with Parmesan cheese.

Sylvia's comments: A keeper! Fast and easy. I used raw turkey tenderloin and frozen spinach, cooked the spinach in the butter just long enough to unfreeze it, added the cut-into-bite-sized-pieces turkey, then added everything else until the turkey was cooked through. I left out the garlic powder and pepper, so even Peter liked it, and so did the kids. I used Vegelicious instead of milk. If you used cooked turkey and pasta and already-thawed spinach, this would be ready to eat in minutes.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@... Submitted By SYLVIA STEIGER On 12-04-94

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