Tuscan Turkey and Beans Recipe
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Ingredients
- 2 tbsp. olive or vegetable oil
- 4 turkey breast cutlets or slices (about 1 pound)
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 1/2 tsp. dried Italian seasoning, crushed
- 1 can (about 14 1/2 ounces) diced tomatoes, undrained
- 1 1/2 cups packed chopped fresh spinach leaves
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1/4 tsp. ground black pepper
- 1 can (about 16 ounces) white kidney beans (cannellini), rinsed and drained
- Grated Parmesan cheese
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey in 2 batches and cook for 3 minutes or until it's lightly browned on both sides. Remove the turkey from the skillet and set aside.
- Add the remaining oil to the skillet and heat over medium heat. Add the onion, garlic and Italian seasoning and cook until the onion is tender-crisp, stirring often.
- Add the tomatoes and the spinach and cook just until the spinach is wilted, stirring occasionally. Add the soup, black pepper and beans. Heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with cheese.
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