In a large skillet sprayed with butter-flavored cooking spray, saute onion and turkey until onion is tender. Blend in mushroom soup and Cheddar cheese. Cook over low heat until cheese is melted, stirring often. Add spaghetti, pimiento, parsley, and black pepper. Continue cooking until heated through.
HINTS: 1. 1-1/2 cups uncooked spaghetti usually make about 2 cups cook. 2. Break the spaghetti into about four-inch pieces before cookiing.
Each serving equals:
HE: 3 Pr., 1 Br, 1/4 Ve, 1/2 SI, 1 OC
271 Calories, 5 gm Fa, 26 gm Pr, 29 gm Ca, 515 mg So, 1 Fi
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4|
|Calories from Fat: 86 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 67.9mg||21 %|
|Sodium 602.7mg||21 %|
|Potassium 476.9mg||13 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 39.9g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 379
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