Turkey Tetrazzini

By KThomp0422

Clean Eating

Ingredients

• 2 c. skim milk
• 1 c. low sodium chicken broth
• 2 sprigs fresh thyme
• 1/4 tsp whole peppercorns
• 1 bay leaf
• 1 slice yellow onion
• 12 oz. whole wheat pasta
• Olive Oil cooking spray
• 1 lb. boneless skinless turkey breast, cubed, or 1 lb ground turkey breast
• 1 large carrot, peeled and diced
• 1 medium yellow onion, diced
• 1 1/2 c. frozen peas, thawed
• 1 4oz can of no salt added mushrooms or 1 package sliced fresh mushrooms
• 2 tbsp. fresh thyme, mined
• 1 tsp. olive oil
• 3 tbsp. whole wheat flour
• 2 tbsp. low fat Parmesan Cheese, shredded
• 1/2 tsp paprika
• Fresh ground black pepper
• 1/4 c. whole wheat bread crumbs

Details

Servings 8

Preparation

Step 1

In a medium size stockpot, add milk, broth, thyme, peppercorns, bay leaf and slice of onion. Bring to a boil over medium high heat. Turn heat off, cover and let sit for 15 minutes. Strain and set milk-stock mixture aside.

Cooke pasta according to package directions. Strain and set aside.

Preheat oven to 375 degrees. Heat a large cast iron or nonstick pan over medium high heat for 1 minute. Mist with cooking spray. Saute turkey until no longer pink, about 5 minutes. Add carrot and diced onion, and saute until onion is translucent, about 5 minutes. Add peas and mushrooms, and saute for 2 more minutes. Add minced thyme and remove from heat.

Heat a medium size stockpot over medium high heat. Add and stir together oil and flour to create a thick paste. Which in milk-stock mixture, adding a 1/4 c. at a time so it thickens slowly. Stir in turkey-vegetable mixture. Remove from heat and toss with cooked pasta and parmesan. Season with paprika and pepper.

Pour pasta mixture into an 8-cup casserole dish. Top with bread crumbs and bake for 30-minutes or until bread crumbs are lightly browned.