Spinach and Artichoke Casserole
Nonstick cooking spray
cup dried whole wheat orzo pasta
ounces turkey breast tenderloin, cut into thin bite-size strips
medium red sweet pepper, seeded and cut into thin bite-size strips
cup chopped onion (1 small)
cups chopped spinach
9 ounce package frozen artichoke hearts, thawed and coarsely chopped
16 ounce jar light Alfredo sauce
cup shredded reduced-fat Italian blend cheeses (3 ounces)
cup whole wheat panko (Japanese-style bread crumbs)
- Preheat oven to 350 degrees F. Coat a 2-quart rectangular or square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain and set aside.
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Add turkey, sweet pepper, and onion to hot skillet; cook for 6 to 8 minutes or until turkey is no longer pink, stirring occasionally. Transfer turkey mixture to a large bowl. Stir in drained pasta, the spinach, and artichoke hearts. Add Alfredo sauce and cheese, stirring to coat all ingredients. Spoon evenly into the prepared baking dish.
- Bake for 15 minutes. Stir casserole and spread into an even layer. Sprinkle with panko. Lightly coat panko with cooking spray. Bake for 10 to 15 minutes more or until heated through and panko is lightly browned. Let stand for 15 minutes before serving.
Nutrition Facts(Spinach and Artichoke Casserole)
- Per serving:
- 368 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 61 mg chol.,
- 620 mg sodium,
- 37 g carb.,
- 9 g fiber,
- 3 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet