Eves-Turkey-Tetrazzini
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 8 Servings

Ingredients

8 ounces whole-wheat fettuccine
spaghetti
macaroni
or other noodles
4 tablespoons light butter (unsalted)
2 cups mushrooms
sliced (fresh or canned)
1 teaspoon dried thyme
1/2 cup all-purpose flour
2 cups reduced-sodium chicken broth
1 1/2 cups skim milk
4 cups chopped cooked turkey
1/2 cup slivered almonds
toasted
1 cup peas (frozen)
2 tablespoons grated Parmesan cheese

Steps

Preheat oven to 400 °F. Lightly grease a 9x9 inch baking dish.
Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
Stir in flour until well blended. (Note: Start with 1/3 cup flour and add more, if needed.)
While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool 15 minutes before serving.

Nutrition Facts

Nutrients Amount
Total Calories 353
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 61 mg
Sodium 420 mg
Carbohydrates 35 g
Dietary Fiber 6 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 31 g
Vitamin D 1 mcg
Calcium 125 mg
Iron 3 mg
Potassium 475 mg

USDA Center for Nutrition Policy and Promotion
Recipe submitted by Eve, USDA Nutritionist

U.S. Department of Agriculture. MyPlate Kitchen Website. Eve’s Tasty Turkey Tetrazzini. Recipe source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Eve, USDA Nutritionist. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.