Skillet Turkey Tetrazzini
- Number of Servings: 1
Ingredients
1 tablespoon I Can't Believe It's Not Butter, Light Spread (Stick)8 ounces sliced white button mushrooms 2 cloves garlic, minced1 can (14 ounces) Swanson Chicken Broth 99% Fat Free1 cup water8 ounces spaghetti, broken in half2 cups cooked turkey, cubed2 cups fat free half-and-half at room temperature1 10 OZ Package frozen peas1/2 cup grated parmesan cheese (divided)1 tablespoon minced parsleyFreshly ground black pepper to taste
In large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook until mushrooms are lightly browned, about
4 minutes. Add broth and water; bring to a boil. Stir in spaghetti. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes. Stir in turkey, half-and-half, and peas. Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes. Remove from heat; stir in half of the parmesan, parsley, and pepper. Serve with remaining parmesan.
Number of Servings: 1
Recipe submitted by SparkPeople user HERPHATNESS.
4 minutes. Add broth and water; bring to a boil. Stir in spaghetti. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes. Stir in turkey, half-and-half, and peas. Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes. Remove from heat; stir in half of the parmesan, parsley, and pepper. Serve with remaining parmesan.
Number of Servings: 1
Recipe submitted by SparkPeople user HERPHATNESS.
Nutritional Info Amount Per Serving
- Calories: 2,151.5
- Total Fat: 40.9 g
- Cholesterol: 258.7 mg
- Sodium: 7,646.1 mg
- Total Carbs: 282.7 g
- Dietary Fiber: 22.5 g
- Protein: 159.4 g
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