Skip to main content
BROWSE

View Recipe

TURKEY TETRAZZINI...BETTER FOR YOU

Active Time : 20 minutes
Total Time : 1 hour
Serves : 6 servings
INGREDIENTS
  • 1/2 16 ounce package spaghetti
  • 1 tablespoon 100% pure olive oil
  • 1 8 ounce package sliced button mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup dry sherry or chicken broth
  • 1/4 cup all-purpose flour
  • 2 cups reduced sodium chicken broth
  • 1 12 ounce can evaporated skim milk
  • 3 cups torn up leftover turkey (12 ounce)
  • 1/2 cup fancy shredded Italian style Parmesan cheese
  • 1/3 cup crispy Panko style plain bread crumbs
DIRECTIONS

Prepare pasta according to package directions. Drain and set aside.

Meanwhile, in large saucepan, heat oil over medium heat. Add mushrooms and onions; salt and pepper to taste. Sauté until mushrooms have released their liquid and have started to brown.

Add in sherry and allow to reduce by half. Stir in flour and cook 1 minute. Add in chicken broth and evaporated milk; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce has thickened.

Add turkey and cooked spaghetti to sauce. Toss to coat. Transfer to a greased 13x9-inch baking dish. Sprinkle with Parmesan cheese and bread crumbs. Spray bread crumbs with cooking spray.

Bake in a preheated 350°F oven 35-40 minutes or until bubbly and golden brown.