2006 Turkey Mushroom Tetrazzini

By boandozzy

1-1/4 cups equals 331 calories, 5 g fat (2 g saturated fat), 51 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g protein.

Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

Originally published as Turkey Tetrazzini in Light & Tasty October 2005, p42

Ingredients

• 1/2 pound uncooked spaghetti
• 1/4 cup finely chopped onion
• 1 tablespoon butter
• 1 garlic clove, minced
• 3 tablespoons cornstarch
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (12 ounces) fat-free evaporated milk
• 2-1/2 cups cubed cooked turkey breast
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 teaspoon seasoned salt
• Dash pepper
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook spaghetti according to package directions; drain.

In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.

Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.