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Turkey Tettrazini

(12 servings)

  • 1 ½ lb. cooked turkey meat, diced in ½” cubes
  • ¼ cup margarine
  • 2 Tbsp. minced yellow onion
  • ½ tsp. minced fresh garlic
  • ½ cup all purpose flour
  • 2/3 cup sherry
  • 3 cups chicken stock
  • 3 cups lowfat milk, hot
  • 2 Tbsp. minced green peppers
  • 2/3 cup sliced mushrooms
  • 12 oz. spaghetti, dry weight
  • 1 Tbsp. lemon juice
  • 1 Tbsp. canned diced roasted peppers
  • ¼ tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 ½ Tbsp. grated parmesan cheese

Heat the margarine in a sauté pan and add the onion and garlic. Cook until they are wilted and turn the heat to medium low. Add the flour and cook until it is light golden. Turn the heat to medium and add the sherry. Cook off the alcohol and add the stock. Stir well with a wooden spoon and when sauce appears smooth add the milk. Bring the mixture to a boil; add mushrooms and peppers and turn to simmer.

Cook pasta in boiling, lightly salted water for 10 minutes or according to the directions on the package. Drain and rinse the pasta. Set aside until sauce is completed.

Add the lemon juice, peppers, turkey and spices to the sauce. Stir and cook on low heat until smooth and heated through, approximately 10 minutes. Prepare an ovenproof casserole pan (12 x 9 ½ x 2 inches) with nonstick spray. Combine sauce with spaghetti and place in the casserole. Cover with foil and bake in a 350F oven for 35-40 mins. Remove foil and sprinkle with Parmesan, then return uncovered to broiler until browned.

Per Serving: Calories: 276 Protein: 16gm Fat: 10gm

Carbohydrates: 29gm Sodium: 581mg

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