Tuscan Turkey & Beans

Yes, you can make a flavorful, Tuscan-inspired dish in just 30 minutes...brimming with tomatoes, spinach and white kidney beans, this is comfort food at its best!


2 tablespoons olive oilor vegetable oil
1 pound boneless, skinless turkey breast cutletor fresh turkey breast slices
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
1.5 teaspoons dried Italian seasoning, crushed
1 can (14 1/2 ounces) diced tomatoes, undrained
1.5 cups packed chopped fresh spinachleaves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 teaspoon ground black pepper
1 can (about 16 ounces) white cannellini beans, rinsed and drained
0.25 cup grated Parmesan cheese(optional)


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.
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