Italian-style vegetables add a colorful
twist to this hearty combination of turkey and whole-wheat spaghetti
mixed with a creamy sauce. This updated classic is an easy, yet
delicious crowd pleaser.
Turkey
Veggie Tetrazzini
- 8 ounce dry whole-wheat
spaghetti
1 (16-ounce) package frozen Italian-style vegetable blend (broccoli,
red peppers, mushrooms and onions)
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14.5-ounce) can reduced sodium chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Lowfat 2% Milk
3/4 cup (2.25 ounces) shredded Parmesan cheese - divided use
2 cups cooked, chopped turkey breast meat
- Preheat oven to 350°F
(175°C). Lightly grease 13 x 9-inch baking dish.
- Prepare pasta according
to package directions, adding frozen vegetables to boiling pasta
water for last minute of cooking time; drain. Return pasta and
vegetables to cooking pot.
- Meanwhile, heat oil in
medium saucepan over medium heat. Stir in flour, garlic powder,
salt and pepper; cook, stirring constantly, for 1 minute. Remove
from heat; gradually stir in broth. Return to heat; bring to
boil over medium heat, stirring constantly. Stir in evaporated
milk and 1/2 cup cheese; cook over low heat until cheese melts.
Remove from heat. Stir in turkey.
- Pour cheese sauce over
pasta and vegetables; mix lightly. Pour into prepared baking
dish. Sprinkle with remaining 1/4 cup cheese.
- Bake for 20 to 25 minutes
or until lightly browned. Serve immediately.
Makes 12 servings.
Estimated Times:
Preparation Time: 20 mins
Cooking Time: 45 mins
Nutritional Information
Per Serving (1/12 of recipe): Calories: 180 Calories from Fat:
35 Total Fat: 4 g Saturated Fat: 2 g Cholesterol: 25 mg Sodium:
260 mg Carbohydrates: 22 g Dietary Fiber: 3 g Sugars: 5 g Protein:
15 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
