Enlightened Turkey Tetrazzini


Makes 6 servings


5 ounces uncooked no-yolk noodles
2 teaspoons olive oil
4 ounces fresh sliced mushrooms
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 can (about 14 ounces) low-sodium vegetable broth
1 cup nonfat half-and-half
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
2 tablespoons grated Parmesan cheese


  1. Cook noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.
  2. While noodles are cooking, place olive oil and mushrooms in medium saucepan over medium heat. Cook and stir until mushrooms are golden and release liquid. Sprinkle in flour and pepper; stir until mushrooms are coated. Add vegetable broth; bring to a simmer over high heat. Turn heat to low. Gradually add half-and-half; cook and stir until thickened.
  3. Add peppers to noodles; toss to combine. Add the mushroom mixture to noodle mixture. Place over low heat and stir. Add turkey and Italian seasoning; cook and stir until meat is warm. Sprinkle with grated Parmesan cheese and serve.

Nutritional Information

Sodium 310 mg
Protein 20 g
Fiber 2 g
Carbohydrate 29 g
Cholesterol 44 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 18 %
Calories 249

Dietary Exchange

Meat 2 lean
Starch 2

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