Cooking Directions

• Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet.  Drain and crumble the bacon.  Reserve 2 tablespoons drippings in the skillet and pour off any remaining drippings.
• Season the turkey as desired.  Heat the reserved drippings in the skillet over medium-high heat.  Add the turkey and cook for 2 minutes (make sure the skillet is hot before adding the turkey to quickly sear and prevent sticking).  Turn the turkey over and cook for 2 minutes or until well browned and cooked through.  Remove the turkey from the skillet, cover and keep warm.
• Reduce the heat to medium.  Add the garlic to the skillet and cook and stir for 1 minute.  Stir in the soup, milk and lemon juice and heat to a boil.  Stir in the snap peas (they go in frozen) and cook for 3 minutes, stirring occasionally.  Add the cheese and cook and stir for 2 minutes or until melted.  Return the turkey to the skillet and turn to coat.  Serve hot, sprinkled with the green onions and crumbled bacon.

Ingredients

• 4 slices bacon
• 1 pound boneless, skinless turkey breast cutlet
• 3 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
• 0.75 cup milk
• 1 tablespoon lemon juice
• 1 package (10 ounces) frozen sugar snap peas (about 2 1/2 cups)
• 1 cup shredded sharp Cheddar cheese (about 4 ounces)
• 2 large green onion, sliced (about 1/3 cup)