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Turkey Tetrazzini with Roasted Red Peppers


Chicken Tetrazzini with Roasted Red Peppers

Chicken Tetrazzini with Roasted Red Peppers

Prep and Cook Time 20 minutes

Yield

Makes 6 servings

Ingredients

6 ounces uncooked egg noodles
3 tablespoons butter
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whipping cream
2 tablespoons dry sherry
2 cans (6 ounces each) sliced mushrooms, drained
1 jar (7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips
2 cups chopped cooked turkey
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese

Preparation

  1. Cook egg noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.
  2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.
  3. Add mushrooms and peppers to noodles; toss well. Add half of broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, turkey and Italian seasoning in large bowl.
  4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon turkey mixture into well. Sprinkle with cheese.

Nutritional Information

Protein 23 g
Fiber 2 g
Carbohydrate 33 g
Cholesterol 125 mg
Total Fat 25 g
Calories 452
Sodium 1017 mg

Dietary Exchange

Meat 2
Vegetable 1
Starch 2
Fat 4

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