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Name: Turkey Tetrazzini Toss (5 Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: Italian
Ingredients: cooking spray; 1 8-ounce pkg sliced fresh mushrooms; 1/4 cup chopped onion; 3 Tablespoons all-purpose flour; 1 cup chicken broth; 1 cup evaporated skimmed milk; 1 cup peas and carrots thawed; 4 Tablespoons dry sherry; 1/4 teaspoon salt; 1/8 teaspoon pepper; 8 ounces vermicelli uncooked; 2 cups shredded cooked turkey breast warm; 2 Tablespoons diced pimiento drained; 3 Tablespoons freshly grated parmesan cheese

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INGREDIENTS

cooking ; spray
1 8-ounce pkg sliced fresh mushrooms
1/4 cup chopped onion
3 Tablespoons all-purpose flour
1 cup chicken broth
1 cup evaporated skimmed milk
1 cup peas and carrots ; thawed
4 Tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces vermicelli ; uncooked
2 cups shredded cooked turkey breast ; warm
2 Tablespoons diced pimiento ; drained
3 Tablespoons freshly grated parmesan cheese

Servings

INSTRUCTIONS

Coat a large nonstick skillet with cooking spray; place over medium-high

heat until hot. Add mushrooms and onion; saut? 3 minutes or until tender.

Combine flour and chicken broth, stirring with a wire whisk until smooth.

Gradually add broth mixture to mushroom mixture, stirring constantly. Cook

over medium heat, stirring constantly, 2 minutes or until thickened and

bubbly.

Gradually stir in milk and next 4 ingredients; cook over low heat 2 minutes

or until thoroughly heated, stirring frequently.

Cook pasta according to package directions; omitting salt and fat; drain.

Place pasta in a serving bowl. Add mushroom mixture, turkey, and pimiento;

toss well. Sprinkle with remaining Parmesan. Serve immediately.

NOTES

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Turkey Tetrazzini Toss (5 Pts)

cooking spray
1 8-ounce pkg sliced fresh mushrooms
1/4 cup chopped onion
3 Tablespoons all-purpose flour
1 cup chicken broth
1 cup evaporated skimmed milk
1 cup peas and carrots thawed
4 Tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces vermicelli uncooked
2 cups shredded cooked turkey breast warm
2 Tablespoons diced pimiento drained
3 Tablespoons freshly grated parmesan cheese

Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot.  Add mushrooms and onion; saut? 3 minutes or until tender.

Combine flour and chicken broth, stirring with a wire whisk until smooth.
Gradually add broth mixture to mushroom mixture, stirring constantly.  Cook
over medium heat, stirring constantly, 2 minutes or until thickened and
bubbly.

Gradually stir in milk and next 4 ingredients; cook over low heat 2 minutes
or until thoroughly heated, stirring frequently.

Cook pasta according to package directions; omitting salt and fat; drain.

Place pasta in a serving bowl.  Add mushroom mixture, turkey, and pimiento;
toss well.  Sprinkle with remaining Parmesan.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 7 Servings

Calories: 54
Calories from Fat: 10 (19%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 2.4mg		1 %
Sodium 365.5mg		13 %
Potassium 82.1mg		2 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.7g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 54

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