Turkey Tetrazzini



Turkey Tetrazzini


    Nonstick cooking spray
    4 oz dried whole wheat spaghetti
    2 cups sliced fresh cremini, stemmed shiitake, or
    button mushrooms
    3/4 cup chopped red and/or green bell pepper
    1/2 cup cold water
    3 tbsp all-purpose flour
    1 (12 oz) can evaporated skim milk
    1/2 tsp instant chicken bouillon
    1/8 tsp salt
    1/8 tsp ground black pepper
    Dash ground nutmeg
    1 cup chopped cooked turkey breast or chicken breast
    1/4 cup finely shredded Parmesan cheese (1 oz)
    2 tbsp snipped fresh parsley


1. Preheat oven to 400 degrees F. Cook the spaghetti according to package directions, except omit
the cooking oil and only lightly salt the water. Drain well.

2. Meanwhile, in a covered large saucepan, cook the mushrooms and bell pepper in a small
amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to

3. In a screw-top jar, combine the 1/2 cup cold water and the flour; cover and shake until well
mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in evaporated milk, bouillon,
salt, black pepper, and nutmeg. Cook and stir until thickened and bubbly.
Stir in the cooked spaghetti, turkey, Parmesan cheese, and parsley.

4. Lightly coat a 2 quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture
into dish. Bake covered 10 to 15 minutes or until heated through.

Yield: 6 Servings
Serving Size: 1 Cup per serving
Weight Watchers PointsPlus+ = 5
Nutritional Information:
Calories: 202, Fat 2g, Cholesterol 24mg, Carbs 32g, Fiber 2g, Sodium 253mg, Protein 17g

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