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Healthier “like Moms Turkey Noodle Soup” Pasta Bake

Healthier "like Moms Turkey Noodle Soup" Pasta Bake

Ingredients

-4 oz cooked White Turkey Breast Or Dark (pulled) **can even use chicken if wish**

-1/3 cup Wheat Pasta Shells or gluten free etc… if need be!

-1/2 cup Chicken Broth or Turkey (low sodium) **Chicken is fine and A LOT Easier to find**

-1 tbsp 2% Greek Yogurt

-1/4 cup diced Carrots

-1/4 cup chopped Celery

-1/4 cup diced Mushrooms (optional)

Fresh Parsley

Seasonings to taste: 1 tsp Cumin, Pepper, Garlic, Onion Powder, Mrs. Dash Poultry Seasoning

**have as many disposable or ramekin baking dishes (I used disposable rectangular bake dish) for how ever many individual meals you are making**

Directions:

Set oven to 405 F.

In a pot, boil and cook your wheat pasta. Rinse and set aside.

Dice your raw carrots and mushrooms.

Weigh and separate 4 oz left over Turkey meat (for each meal you are making)

In a small disposable ramekin or baking dish (I used disposable rectangular bake dish) , add Turkey, pasta , Greek yogurt, veggies, and seasonings. Stir with a spoon or mini-spatula.

Pour Turkey or chicken broth over the mixture, ensuring that a majority of the noodles are covered so that they won’t burn when baking.

Top with fresh parsley.

Bake in the oven for 20-25 minutes.

Remove from the oven and enjoy.

store the left over ones sealed and in fridge, they are good up to one week in the fridge!

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