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Turkey Veggie Tetrazzini recipe

Turkey Veggie Tetrazzini.

Italian-style vegetables add a colorfultwist to this hearty combination of turkey and whole-wheat spaghettimixed with a creamy sauce. This updated classic is an easy, yetdelicious crowd pleaser.

Recipe: 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 NESTL ® CARNATION® EvaporatedLowfat 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 minuteof cooking time; drain. Return pasta and vegetables to cookingpot.
  • Meanwhile, heat oil in medium saucepanover medium heat. Stir in flour, garlic powder, salt and pepper;cook, stirring constantly, for 1 minute. Remove from heat; graduallystir 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. Stirin turkey.
  • Pour cheese sauce over pasta and vegetables;mix lightly. Pour into prepared baking dish. Sprinkle with remaining1/4 cup cheese.
  • Bake for 20 to 25 minutes or until lightlybrowned. Serve immediately.

    Makes 12 servings.

    Estimated Times:
    Preparation Time: 20 mins
    Cooking Time: 45 mins

    Nutritional Information Per Serving (1/12of recipe): Calories: 180 Calories from Fat: 35 Total Fat: 4g 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 propertyof Nestl ® and, used with permission.

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