- 1 (12 ounce) package bow tie pasta
- 12 green onions, chopped
- 6 celery ribs, chopped
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter or stick margarine
- 2 1/2 cups cubed cooked turkey breast
- 1 (14.5 ounce) can chicken broth
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/4 cup fat-free sour cream
- pepper to taste
- Cook pasta according to package directions. Meanwhile, in a skillet, saute the onions, celery and mushrooms in butter until tender. Reduce heat. Add the turkey, broth, soup and sour cream; heat through (do not boil). Season with pepper. Drain pasta; top with turkey mixture.