Italian Turkey Linguine Skillet

Italian Turkey Linguine Skillet


16 ounces of Linguine
2 tablespoons canola oil
1/2 cup sliced fresh mushrooms (Use Spoon Buddy to measure)
1 medium onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups cubed cooked turkey
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Italian seasoning
1 tablespoon minced fresh parsley (use Strip-n-Snip scissor if needed)
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese


1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through. After stirring set messy utensil on Spoon Buddy. 
2. Drain noodles; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted. Use Pan Buddy to transfer to table to serve. 

Recipe found at