Although turkey tetrazzini is traditionally baked, you can omit the final step and simply toss the hot pasta and shredded turkey with the sauce and serve.
8 ounces whole-wheat penne or fusilli
1½ cups chicken broth, homemade or reduced-sodium canned
1 cup low-fat (1%) milk
3 tablespoons flour
1 red bell pepper, cut into ½-inch squares
½ pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
¼ teaspoon salt
¼ teaspoon cayenne pepper
½ pound cooked turkey breast, shredded (2 cups)
¼ cup grated Parmesan cheese
1. Preheat the oven to 400°F. In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving ⅓ cup of the pasta cooking water.
2. Meanwhile, in a large saucepan, whisk the broth and the milk into the flour until smooth. Stir in the bell pepper, mushrooms, salt, and cayenne. Cook over medium heat, stirring constantly, until the sauce is slightly thickened and the bell pepper is tender, about 5 minutes.
3. Transfer the sauce to a large bowl and add the drained pasta, reserved pasta cooking water, turkey, and Parmesan.
4. Transfer to a 7 x 11-inch baking dish. Bake 15 minutes, or until the pasta is piping hot and the top is crusty. Makes 4 servings
total fat 3.8g
saturated fat 1.9g
dietary fiber 5g
good source of: niacin, selenium, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.