Skillet turkey florentine

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Recipe by: nisan

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------C) 1990 HERSHEY FOODS CORP----------------------
6 oz Rotini 10 oz Soup, cream of mushroom
2 tb Butter 1/2 c Milk
2 c Turkey; cooked, cubed 1/4 ts Garlic powder
10 oz Spinach; chopped 1/4 ts Pepper, black

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#lunatic.com Submitted By SYLVIA STEIGER On 12-04-94