Turkey & spinach pasta bake
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Once you've enjoyed your Christmas dinner, here's a great dish to make use of the leftover turkey.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Turkey breast, skinless, raw
500 g, sliced
Spinach
175 g
Fresh Pasta, raw
225 g
Thyme, Dried
1 teaspoon(s), level
Batchelors Condensed Soup Low Fat Chicken
1 serving(s), unprepared
Skimmed Milk
125 ml
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat a wok or large nonstick frying pan over a medium-high heat. Spray with the cooking spray and stir-fry the turkey for 6 minutes, until browned all over.
2
Remove the turkey and set to one side, then add the spinach to the pan. Spray with more cooking spray and add a splash of water, then stir-fry the spinach for 1 minute, until just beginning to wilt.
3
Put the turkey, spinach, fresh pasta and thyme in a 30 x 24 cm (12 x 9½ inch) ovenproof dish and mix together. Pour the soup into a jug. Pour the milk into the empty can and top up with enough water to fill the can, then stir this into the soup. Pour the diluted soup over the turkey mixture, season and stir until combined.
4
Cover the dish tightly with a lid or foil and bake for 15 minutes, then remove the lid or foil, spray with the cooking spray and cook for another 10 minutes until the top begins to turn golden. Serve immediately.
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