Lowfat Turkey/Chicken Tetrazzini
780
An excellent way to use up my leftover turkey. Great flavour!
Ingredients
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
* |
| 1 | cup |
chicken broth
or 1 bouillon cube & 1 cup water |
|
| 1 | cup |
milk
nonfat-skimmed, evaporated |
|
| 2 | tablespoons |
sherry
|
|
| 7 | ounces |
spaghetti
package, cooked, drained |
|
| 2 | cups |
chicken
or turkey, cooked, cubed |
|
| 3 | ounces |
mushrooms, canned
can, sliced, drained |
|
| ½ | cup |
Parmesan cheese
grated |
Directions
Preheat 350℉ (180℃) oven.
In large saucepan over low heat, melt butter.
Blend in flour and seasonings.
Cook, stirring constantly until smooth and bubbly.
Remove from heat.
Stir in broth and evaporated milk.
Heat to boil, stirring constantly.
Boil and stir for one minute.
Stir in wine, cooked chicken/turkey, drained mushrooms.
Pour all into a 2 quart casserole.
Sprinkle top with cheese.
Bake uncovered, for 30 minutes or until bubbly.
Can brown by placing briefly under broiler.
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Nutrition Facts
Serving Size 282g (9.9 oz)Amount per Serving
Calories 50431% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
42%
Trans Fat
0g
Cholesterol 95mg
32%
Sodium 773mg
32%
Total Carbohydrate
16g
16%
Dietary Fiber 2g
8%
Sugars g
Protein
72g
Vitamin A 8%
•
Vitamin C 0%
Calcium 24%
•
Iron 18%
* based on a 2,000 calorie diet
How is this calculated?
