Turkey Tetrazzini
- Number of Servings: 1
Ingredients
1/2 pound uncooked spaghetti1/4 cup finely chopped onion1 garlic clove, minced1 tablespoon butter3 tablespoons cornstarch1 can (14.5 oz) reduced-sodium chicken broth1 can (12 oz) fat-free evaporated milk2-1/2 cups cubed cookd turkey breast1 can (4 oz) mushroom stems and pieces, drained1/2 teaspoon seasoned saltDash pepper2 tablespoons grated Parmesan cheese1/4 teaspoon paprika
-Cook spaghetti according to package directions; drain.
-In a large saucepan, saute the onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir in 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 degrees for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through.
Number of Servings: 1
Recipe submitted by SparkPeople user SHARONGRR.
-In a large saucepan, saute the onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir in 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 degrees for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through.
Number of Servings: 1
Recipe submitted by SparkPeople user SHARONGRR.
Nutritional Info Amount Per Serving
- Calories: 331.0
- Total Fat: 5.0 g
- Cholesterol: 51.0 mg
- Sodium: 544.0 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 1.0 g
- Protein: 28.0 g
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