Turkey Tetrazzini

By Totlxtc

Ingredients

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

Details

Servings 6

Preparation

Step 1

* Cook spaghetti according to package directions; drain.
* In a large saucepan, saute onion and garlic in butter until tender. 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 the 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 Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.


Nutritional Analysis: 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 very lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.