Ingredients
2 tablespoons olive oilor vegetable oil1 pound boneless, skinless turkey breast cutletor fresh turkey breast slices1 medium onion, chopped (about 1 cup)2 cloves garlic, minced1.5 teaspoons dried Italian seasoning, crushed1 can (14 1/2 ounces) diced tomatoes, undrained1.5 cups packed chopped fresh spinachleaves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.25 teaspoon ground black pepper1 can (about 16 ounces) white cannellini beans, rinsed and drained0.25 cup grated Parmesan cheese(optional)
Instructions
Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the turkey 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 and 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, if desired.
