1 lb NO-SALT TURKEY BREAST, cut into 1/2-inch cubes
1 Can (14-1/2 oz) wedges of tomatoes, drained
1 Can (14 oz) artichoke hearts, drained and qtered
1 Can (6 oz) whole mushrooms, drained
1 Can (3 oz) pitted, whole black olives, drained
1/4 c no-fat Italian dressing
1/4 c dry white wine
1 Envelope dry onion soup mix
1 Box (16 oz) linguine, cooked according to package directions
Parmesan cheese, optional
Scatter turkey cubes over bottom of (9 x 13 x 2 inch) baking dish sprayed with vegetable oil. Arrange tomato wedges, artichoke pieces, mushrooms, and olives over turkey.
In small bowl combine dressing and wine. Pour mixture over turkey and vegetables. Sprinkle soup mix over top and cover with aluminum foil. Bake at 350 degrees (Fahrenheit) 35 to 40 minutes or until heated throughout.
To serve, spoon over linguini and sprinkle with Parmesan cheese, if desired.
342 Total Calories
3 g Total Fat
7 % Daily Total Fat
47 g Cholesterol
637 mg Sodium
51 g Total Carbohydrates
26 g Protein