Turkey Tetrazzini
Recipe from Diabetic Living

Prepared the original way, this dish has the potential to be astoundingly high in calories and fat. This diabetic-friendly version is healthier but tastes just as terrific. Serve it with a side salad tossed with reduced-calorie Italian dressing.

Turkey Tetrazzini

by 1  person

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  • 4   ounces 
    dried whole wheat spaghetti
  • 2   cups 
    sliced fresh cremini, stemmed shiitake, or button mushrooms
  • 3/4  cup 
    chopped red and/or green sweet pepper
  • 1/2  cup 
    cold water
  • 3   tablespoons 
    all-purpose flour
  • 1  12  ounce can 
    evaporated fat-free milk
  • 1/2  teaspoon 
    instant chicken bouillon granules
  • 1/8  teaspoon 
  • 1/8  teaspoon 
    ground black pepper
    dash ground nutmeg
  • 1   cup 
    chopped cooked turkey breast or chicken breast (5 ounces)
  • 1/4  cup 
    finely shredded Parmesan cheese (1 ounce)
  • 2   tablespoons 
    snipped fresh parsley
    Nonstick cooking spray
Preheat oven to 400 degrees F. Cook the spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well.
Meanwhile, in a covered large saucepan, cook the mushrooms and sweet pepper in a small amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to saucepan.
In a screw-top jar, combine the 1/2 cup cold water and the flour; cover and shake until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in evaporated milk, bouillon granules, salt, black pepper, and nutmeg. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, turkey, Parmesan cheese, and parsley.
Lightly coat a 2-quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Bake, covered, for 10 to 15 minutes or until heated through. Makes 6 (about 1-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 202, Fat, total (g) 2, chol. (mg) 24, sat. fat (g) 1, carb. (g) 32, fiber (g) 2, pro. (g) 17, sodium (mg) 253, Milk () 0.5, Vegetables () 0.5, Starch () 1.5, Lean Meat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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