Turkey Spaghetti

We are having grilled chicken later this week because I bought some bone-in chicken breasts yesterday and because the weather is beautiful and perfect for grilling.  I will put the chicken in a brine today and we may smoke them on the grill tomorrow night.  The side dishes we will have with our chicken will be cheese tortellini with spinach pesto and roasted root vegetables. I will include these recipes later this week. Next week's recipe will be Creamy Chicken and Spinach Enchiladas a Thomas household favorite so be sure to check back!

Turkey Spaghetti- All I can say about this dish is that it's chock full of veggies and still qualifies as comfort food.  The picture isn't the prettiest but that's casseroles for you.  I used whole wheat spaghetti, and the low fat versions of the cream cheese and soup to make it a little healthier. This recipe makes a ton so definitely plan on left overs! Serve with a green salad for a complete meal.

1 box spaghetti cooked according to package directions
1.25 lb ground turkey browned and drained
1 green pepper diced

sauteed peppers and onion

1 yellow pepper diced
1 red pepper diced
1 onion diced
1 package light cream cheese
1 can cream of chicken soup
 2 cans diced tomatoes with green chilies
1 cup chicken broth (water optional)
1 tsp salt
Shredded cheddar or breadcrumbs for topping casserole

Preheat oven to 350 degrees. After cooking the turkey meat, set it aside in a large bowl. Saute the diced veggies in the same pan until soft approximately 10 minutes. Turn off heat and add the cream cheese and cream of chicken soup and stir until combined.  Add in tomatoes, broth and salt. Pour mixture into bowl with turkey.  Add noodles and toss until noodles are coated with sauce.  Pour into LARGE baking dish.  Top with cheese or breadcrumbs. Cover with foil and cook for 30 minutes.  Remove foil and continue cooking for 5 or 10 minutes to brown the topping.

sauce mixture 

finished product