How To make Lowfat Turkey/Chicken Tetrazzini
Ingredients
2
tablespoon
butter
1/4
cup
flour
1/2
teaspoon
salt
1/4
teaspoon
pepper, ground
1
cup
chicken broth, or 1 bouillon cube & 1 cup water
1
cup
milk, nonfat-skimmed, evaporated
2
tablespoon
sherry
7
oz
spaghetti, package, cooked, drained
2
cup
chicken, or turkey, cooked, cubed
3
oz
mushrooms, can, sliced, drained
1/2
cup
parmesan cheese, grated
Directions:
Preheat 350 degree 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.
How To make Lowfat Turkey/Chicken Tetrazzini's Videos
Recipe Mushroom Turkey Tetrazzini Recipe
Recipe - Mushroom Turkey Tetrazzini Recipe
INGREDIENTS:
-12 ounces uncooked spaghetti, broken into 2-inch pieces
●2 teaspoons chicken bouillon granules
●1/2 pound sliced fresh mushrooms
●2 tablespoons butter
●2 tablespoons all-purpose flour
●1/4 cup sherry or reduced-sodium chicken broth
●3/4 teaspoon salt-free lemon-pepper seasoning
●1/2 teaspoon salt
●1/8 teaspoon ground nutmeg
●1 cup fat-free evaporated milk
●2/3 cup grated Parmesan cheese, divided
●4 cups cubed cooked turkey breast
●1/4 teaspoon paprika
Chicken Tetrazzini Recipe by Cooking Light Magazine January February 2014 - HealthConsciousMeals
Chicken Tetrazzini Recipe by Cooking Light Magazine January February 2014 - HealthConsciousMeals
Ingredients
10 ounce uncooked linguine
2 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups unsalted chicken stock
1 (12-ounce) can evaporated low-fat milk
2.5 ounces grated Parmigiano-Reggiano cheese, divided
1 ounce 1/3-less-fat cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 teaspoons olive oil, divided
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion
1 1/2 tablespoons minced garlic (about 6 cloves)
2 teaspoons fresh thyme
1/2 cup dry white wine
3 cups shredded cooked chicken breast
1 cup frozen green peas
Cooking spray
1 1/2 ounces French bread baguette, torn into pieces
1/4 cup chopped fresh flat-leaf parsley
Preparation
1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 3 minutes, stirring occasionally. Add onion, garlic, and thyme; sauté 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Place bread in a food processor; drizzle with 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375° for 30 minutes or until browned and bubbly. Top with parsley.
#healthconsciousmeals #cooking #vegan #cook
Cooking With Intention - Turkey Tetrazzini
Turkey Tetrazzini
Ingredients
8 oz. Cooked Pasta
2 Tbsp Olive Oil
8 oz. Sliced mushrooms
3 Diced Shallots or 2 Diced Shallots & ½ Small Onion
2 Tbsp. Minced Garlic
3 Cups Chopped Cooked Turkey
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tbsp Italian Seasoning
3 Tbsp. Butter
3 Tbsp. Flour
½ Cup White Wine
1 Cup Chicken Broth
½ Cup Reduced Fat Sour Cream
1 Cup Shredded Parmesan Cheese
1-1/2 Cup Shredded Mozzarella Cheese
1 Cup Chopped Parsley
Directions
1. Preheat oven to 375ᵒ
2. Spray baking dish with cooking spray.
3. Cook pasta as per package directions.
4. Heat 1 Tbsp. olive oil and 3 Tbsp. butter in large skillet on medium high heat.
5. Add diced shallots/onion and mushrooms and cook until mushrooms are done sweating and shallots are translucent – approximately 5 minutes.
6. Add garlic, spices and flour and combine well.
7. Add white wine and chicken broth and combine well.
8. Add reduced fat sour cream, shredded parmesan cheese and ¾ cup parsley and combine well and let simmer for 1 minute.
9. Turn off heat.
10. Add pasta and turkey and combine well.
11. Put pasta mixture into baking dish and top tinfoil and bake for 15 minutes.
12. Remove from oven and top with mozzarella cheese without tinfoil and bake for an additional 15 minutes until cheese is melted and bubbly.
13. Change oven to broil and watch carefully. Broil just enough to add some color and to crust the cheese and remove from oven.
14. Top with remaining parsley and serve hot.
ENJOY
Turkey Tetrazzini
Turkey Tetrazzini serves 6-8 people
4 cups of leftover, shredded turkey
1 package of spaghetti
4 cups turkey, chicken, or vegetable stock
1 cup white wine
1/4 cup flour
1 8oz. block cream cheese
1 10oz. package cremini mushrooms, sliced
1 3oz. package diced sundried tomatoes
1 cup defrosted peas
1 cup of fresh bread crumb mixed with 2 tablespoons melted butter
1/4 cup grated pecorino
1 cup shredded cheese (I used mozzerella and smoked white cheddar)
2 scallions, white and greens seperated
3 cloves minced garlic
salt and pepper
crushed red chili flakes
olive oil
- First, break spaghetti in half and boil until a little less cooked than al dente. Set aside.
- In a large pan, add olive oil and saute garlic and white parts of scallion fpr about 1 minute.
- Add in mushrooms, salt, pepper, and crushed red chili flakes. Saute about 1 minute when the mushrooms begin to release their juices.
- Add the white wine and cook about 6 minutes or until the wine is evaporated completely.
- Add the flour and mix with the mushrooms for 1 minute (you can add more oil if it looks too dry).
- Add the stock and mix well so there are no lumps. Cook of medium for about 6-7 minutes until it is a gravy consistency. Adjust seasoning.
- Preheat oven to 350F
- Add cream cheese and use a whisk to get all the lumps out.
- Turn the heat off and add the turkey, green onions, sun dried tomatoes, peas and shredded cheddar and mozzerella. Add spaghetti and mix well.
- Pour tetrazinni into a greased baking tray. Top with pecorino cheese and bread crumbs.
- Bake 30 minutes. Broil on low for 1 minute. Allow the casserole to rest 10 minutes before serving.
Recipe Makeover for Turkey Tetrazzini
Original recipe called for:
2 ounces uncooked spaghetti, broken in half
1 c cubed cooked turkey breast
2/3 c condensed cream of chicken soup, undiluted
1/2 c shredded cheddar cheese
1/2 packet onion soup mix
1 tsp Worcestershire sauce
salt, optional
1 tbsp grated parmesan cheese
One thing I forgot to mention in the video is that by using your own onion soup mix and creating your own thickening agent, you are decreasing the amount of added sodium (important for those who high blood pressure or hypertension) and you are decreasing the amount of saturated fat in the condensed cream of chicken soup.
Also, feel free to add peas, carrots, cauliflower, broccoli or other vegetables!
How to Make Turkey Tetrazzini | Allrecipes.com
Get the recipe @
Watch how to make turkey tetrazzini. Quick and easy to prepare, this classic 5-star recipe is a delicious way to use up leftover Thanksgiving turkey meat. In the video, you'll see how to adjust the cooking time for thick or saucy tetrazzini.
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