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Dina W

Tempting Turkey Tetrazzini

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* Exported from MasterCook *

 

Tempting Turkey Tetrazzini

 

Recipe By :Sandra Woodruff

Serving Size : 6 Preparation Time :0:00

Categories : Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces spaghetti

2 1/4 cups chicken broth -- divided

1/4 cup unbleached flour

2 tablespoons dry sherry or white wine

1 1/2 cups sliced fresh mushrooms

1 12-oz. can evaporated skim milk

1/2 teaspoon dried thyme

1/8 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

2 cups diced cooked turkey or chicken breast

1/4 cup grated parmesan cheese

 

Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.

 

While the pasta is cooking, place 1/2 cup of the broth and all of the flour in a jar with a tight-fitting lid, and shake until smooth. Set aside.

 

Coat a large deep skillet with nonstick cooking spray, and preheat over medium-high heat. Add the sherry or wine and the mushrooms, and sauté for several minutes, or until the mushrooms begin to soften and release their juices.

 

Add the remaining 1-3/4 cups of broth and the evaporated milk, thyme, nutmeg, and pepper to the skillet. Reduce the heat to medium, and cook, stirring frequently, until the mixture begins to boil. Add the flour mixture, and cook, stirring constantly, for about 2 minutes, or until the mixture is bubbly and slightly thickened.

 

Remove the skillet from the heat. Add the pasta and the turkey or chicken, and toss to mix well.

 

Coat an 8-x-12-inch baking pan with nonstick cooking spray. Spread the pasta mixture evenly in the dish, and sprinkle with the parmesan.

 

Bake uncovered at 350 degrees F for 35 minutes, or until the pasta mixture is hot and bubbly. Remove the dish from the oven, and let sit for 5 to 10 minutes before serving.

 

Source:

"The Best-Kept Secrets of Healthy Cooking"

Copyright:

"2000"

Yield:

"1 1/2 cups"

 

- - - - - - - - - - - - - - - - - - -

 

Per serving, per recipe:

297 Calories; 2.6 g. Fat; 1.3 g. Fiber; 399 mg. Sodium

 

6 WW POINTS

 

M.C. formatted by Dina (mdkbweiss@erols.com) on 8/12/01.

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mmmmmmmmm!! Sounds yummy! DH and I have roasted chicken at least once a week. This would be a good recipe for the leftover chicken. Thank you.


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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bumping up


Maureen

235/186.2/155

Made Goal 1/26/05:crazy:

Made Lifetime 3/9/05:headover:

 

Getting healthy is hard but NOT impossible!!!:)

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