Enlightened Turkey Tetrazzini the Editors of Publications International, Ltd.
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|
- Cook noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.
- 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.
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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