Healthy Eating: Turkey Tetrazzini
January 2, 2015
A fabulous way to use leftover holiday turkey, this recipe can be easily doubled and freezes well.
7 ounces dry spaghetti, broken into fourths
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
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1 cup chicken broth
1 cup evaporated skim milk
2 tablespoons sherry
2 cups chicken or turkey, cooked and cubed
3 ounces canned sliced mushrooms, drained
1/2 cup Parmesan cheese, grated
Heat oven to 350 degrees. Cook pasta according to package directions, then rinse and drain. In a medium saucepan, melt butter over low heat then stir in flour and seasoning. Continue to cook, stirring until mixture is just smooth and bubbly. Remove from heat. Stir chicken broth and evaporated milk into butter/flour mixture and heat to boiling. Stir constantly while boiling for 1 minute. Add sherry, spaghetti, chicken and mushrooms; and stir until combined. Pour pasta/chicken mixture into a greased 8-inch-by-8-inch baking dish and sprinkle with cheese. Bake uncovered for 30 minutes or until bubbly in the center. Serves 6.