Recipe

Turkey Tetrazzini with Cheddar Parmessan

April 05, 2016
makes 6 servings
prep time 25 min
cook time 60 min

Ingredients

  • 4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
  • 2 tablespoons butter
  • 1/4 cup flour
  • 3 cups low-fat milk
  • 1 cup fat-free chicken broth
  • 1/2 cup dry white wine (or additional chicken broth)
  • 1/3 cup grated Parmesan cheese
  • 2 cups sliced white button mushrooms
  • 2 cups diced, cooked turkey breast (1/2 inch dice)
  • 1/3 cup frozen peas
  • 1/2 cup shredded, reduced-fat Cheddar cheese
  • 1/2 teaspoon pepper (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a shallow two to three-quart baking dish with cooking spray; set aside.

In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Note: Pasta is 4 cups dry/8 cups cooked

Turkey Tetrazzini with Cheddar Parmessan

PT25M PT60M PT85M Serves 6 Ingredients: 4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions, 2 tablespoons butter, 1/4 cup flour, 3 cups low-fat milk, 1 cup fat-free chicken broth, 1/2 cup dry white wine (or additional chicken broth), 1/3 cup grated Parmesan cheese, 2 cups sliced white button mushrooms, 2 cups diced, cooked turkey breast (1/2 inch dice), 1/3 cup frozen peas, 1/2 cup shredded, reduced-fat Cheddar cheese, 1/2 teaspoon pepper (optional),

nutritional facts

Per serving

Calories 440

Total Fat 10g

Saturated Fat 6g

Cholestrol 65mg

Sodium 270mg

Total Carbohydrate 55g

Dietary Fiber 8g

Protein 33g

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