Turkey Tetrazzini
Turkey TetrazziniWhile turkey tetrazzini is traditionally baked, you can omit the final step and simply toss the hot pasta and shredded turkey with the sauce and serve.
  • 8 ounces whole-wheat penne or fusilli
  • 1-1/2 cups reduced-sodium canned chicken broth
  • 1 cup cup low-fat (1%) milk
  • 3 tablespoons flour
  • 1 red bell pepper, cut into 1/2-inch squares
  • 8 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 8 ounces cooked turkey breast, shredded (2 cups)
  • 1/4 cup grated Parmesan cheese

1. Preheat the oven to 400°F. In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

2. Meanwhile in a large saucepan, whisk the broth and the milk into the flour until smooth. Stir in the bell pepper, mushrooms, salt, and cayenne. Cook over medium heat, stirring constantly, until the sauce is slightly thickened and the bell pepper is tender, about 5 minutes.

3. Transfer the sauce to a large bowl and add the drained pasta, reserved pasta cooking water, turkey, and Parmesan.

4. Transfer to a 7- x 11-inch baking dish. Bake 15 minutes, or until the pasta is piping hot and the top is crusty.

Nutritional Information
Per serving: 348 calories, 3.8g total fat (1.9g saturated), 54mg cholesterol, 5g dietary fiber (1g soluble), 47g carbohydrate, 32g protein, 508mg sodium.
Good source of: niacin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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