How to Make Veggies, Turkey, and Pasta

Ingredients

• 1 lb turkey breast tenderloin, cut into ¾-inch cubes
• 2 tsp olive oil
• 14.5 oz cans no-salt-added diced tomatoes, undrained
• 10.75 oz can reduced-fat and reduced-sodium condensed cream of mushroom soup
• 4 medium carrots, sliced (2 cups)
• 3 stalks celery, sliced (1-½ cups)
• 3 medium onions, chopped (1-½ cups)
• 4 cloves garlic, minced
• 2 tsp dried Italian seasoning, crushed
• ½ tsp salt
• ¼ tsp black pepper
• 8 oz dried multigrain penne pasta (2-¾ cups dried)
• ¼ cup shredded reduced-fat cheddar cheese (1 oz)

1. In a very large skillet cook turkey in hot oil until lightly browned on all sides.
2. In a 4- to 5-quart slow cooker stir together tomatoes and soup. Stir in turkey, carrots, celery, onions, garlic, Italian seasoning, ½ tsp. salt, and ¼ tsp. black pepper.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours.
4. Meanwhile, cook penne pasta according to package directions; drain. Gently stir pasta into cooker. Serve in shallow bowls and sprinkle each serving with cheese.