2008 Mushroom Turkey Tetrazzini

By boandozzy

1 cup equals 362 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 592 mg sodium, 40 g carbohydrate, 2 g fiber, 33 g protein.

Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Originally published as Mushroom Turkey Tetrazzini in Light & Tasty October/November 2007, p19

Ingredients

• 12 ounces uncooked spaghetti, broken into 2-inch pieces
• 2 teaspoons chicken bouillon granules
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup sherry or reduced-sodium chicken broth
• 3/4 teaspoon salt-free lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup fat-free evaporated milk
• 2/3 cup grated Parmesan cheese, divided
• 4 cups cubed cooked turkey breast
• 1/4 teaspoon paprika

Preparation

Step 1

Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.

In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.