Turkey Tetrazzini

By Tonya_Speed

NUTRITION per serving: 449 Calories; 12g Fat; 43g Protein; 39g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 415mg Sodium. Exchanges: 2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat. Points: 10

Ingredients

• 8 ounces Linguine pasta
• 8 mushrooms, sliced
• 3 cups cooked turkey, chopped
• 4 tablespoons unsalted butter
• 1/4 cup flour
• Salt and pepper, to taste
• 2 1/4 cups low sodium chicken broth
• 1 cup low fat milk
• 1/2 cup low fat sour cream
• 1/2 cup grated Parmesan cheese

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Cook pasta according to package directions, undercooking slightly; drain. In a large bowl, toss together cooked pasta, mushrooms and turkey. Melt the butter in a saucepan over low heat. Stir in flour, salt and pepper and cook until mixture is bubbly. Remove saucepan from the heat and stir in broth, milk and sour cream. Return saucepan to the stove and heat until the sauce boils; boil for1 minute. Pour the sauce over the noodle mixture and combine thoroughly. Pour into a baking dish and sprinkle with Parmesan cheese. Bake for about 45 minutes or until hot and bubbly in the center.

SERVING SUGGESTION: Serve steamed broccoli spears on the side.
VEGETARIAN: Use soy turkey meat OR non-breaded faux chicken and use vegetable broth.
KOSHER: Use soy turkey meat OR non-breaded faux chicken and use vegetable broth.
GLUTEN FREE: Make sure linguine, broth and sour cream are gluten free. Use arrowroot OR another gluten free thickener.