Again, I added vegetables - mushrooms, onions, courgette and peppers. You could add anything you want, really.
This makes 4 servings.
Turkey & Spinach Pasta Bake
500g Turkey breast - 12PP
200g spinach - OPP
160g pasta (white, uncooked) - 16PP
1 can Bachelors/Campbells mushroom or chicken condensed low fat soup - 4PP
125ml semi skimmed milk - 2PP
80g low fat cheese - 6PP
4 sprays Frylight - 0PP
1 onion - 0PP
1 pepper - 0PP
Few mushrooms - 0PP
1 courgette - 0PP
Seasoning - 0PP
= 40PP (10PP per serving)
1 - Start cooking your pasta as per the packet instructions.
2 - Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Heat a wok or large non stick frying pan over a medium-high heat. Spray with the cooking spray and stir-fry the turkey for 6 minutes, until browned all over.
3 - When the turkey is cooked, add the vegetables until they are cooked. I threw in some garlic at this point too.
4 - Put the spinach in the wok with the meat and vegetables and steam with the lid on for 1 minute until it starts to wilt. It'll look like loads, but it reduces massively
5 - Pour the soup into a jug. Pour the milk into the empty can and top up with enough water to fill the can, then stir this into the soup.
6 - Pour the soup mixture into the wok and mix everything together
7 - Add the pasta to the wok and stir until the sauce covers it
8 - Put everything in an ovenproof dish and add any further seasoning, and the cheese if you're using it
9 - Cover the dish tightly with a lid or foil and bake for 15 minutes, then remove the lid or foil, spray with the cooking spray and cook for another 10 minutes until the top begins to turn golden. Serve immediately.