Cooking Directions

• 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.

Ingredients

• 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)