8 oz linguine
1 cup broccoli flowerets, fresh or frozen
10 ¾ oz Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup Parmesan cheese, grated
1/4 tsp ground black pepper
2 cups turkey, cooked, cubed
Prepare the linguine according to the package directions in a 3-quart saucepan.
Add the broccoli to the pasta during the last 4 minutes of the cooking time.
Drain the linguine and broccoli well in a colander. Return to the saucepan.
Stir in the soup, milk, cheese, black pepper and turkey.
Cook over medium heat until the mixture is hot and bubbling, stirring occasionally.
Serve with additional Parmesan cheese.
Sugar: 4g
:
Calcium: 199mg
Calories: 439kcal
Carbohydrates: 48g
Cholesterol: 76mg
Fat: 9g
Fiber: 2g
Iron: 2mg
Potassium: 586mg
Protein: 41g
Saturated Fat: 3g
Sodium: 273mg
Vitamin A: 327IU
Vitamin C: 20mg
