Friday, April 22, 2011

Turkey Tetrazzini

Last night's Macaroni Scramble was delicious. I wouldn't change a thing. The Cheesy Quick Bread was VERY cheesy and delicious. Adam (our 19 year old picky eater) loved it as well.

Tonight I am making another recipe from Taste of Home - Healthy Cooking. It is also a "new to me" recipe. I will be making Parmesan Pull-Apart Bread also (have posted that recipe previously).

Turkey Tetrazzini

1/2 pound uncooked spaghetti
1/4 c finely chopped onion
1 garlic clove, minced
1 T butter
3 T cornstarch
14 1/2 oz can chicken broth
12 oz can fat-free evaporated milk
2 1/2 c cubed cooked turket breast
4 oz can mushroom stems and pieces, drained
1/2 t seasoned salt
dash pepper
2 T grated Parmesan cheese
1/4 t paprika

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 onion mixture. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add milk; cook and stir 2-3 minutes.

Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper. Transfer to an 8" square baking dish coated with Pam. 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 at 8 PointsPlus each.

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