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Turkey and Mushroom Tetrazzini

55 Minutes
459 Calories
14 Ingredients
4 Servings

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 1/2 tbsp canola oil.
  3. When hot, add the turkey cutlets and cook 5 minutes on each side or until cooked through.
  4. Remove turkey cutlets and cut into 1-inch pieces. Set aside.
  5. Add remaining 1/2 tbsp canola oil to the skillet. When hot, add the mushrooms and celery and sauté for 2 to 3 minutes.
  6. In a small bowl combine the milk, chicken broth, and flour and mix well.
  7. To the skillet add the milk mixture along with the oregano, salt, wine, and cooked turkey pieces. Stir 4 to 5 minutes with a wire whisk until thickened.
  8. In a large bowl combine hot cooked pasta with the turkey mixture.
  9. Spray a medium-size baking dish with nonstick cooking spray. Pour pasta and turkey mixture into the dish.
  10. Top with cheese and cracker crumbs. Bake uncovered for 20 to 25 minutes.
  11. Makes 4 servings.

Nutrition

  • Calories 459
  • Sodium 580mg
  • Fat 9g
  • Protein 42g
  • Carbs 51g
  • Fiber 4g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 459
% Daily Value
Total Fat 9g 14%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 580mg 24%
Total Carbohydrate 51g 17%
Dietary Fiber 4g 16%
Total Sugars 0g
Protein 42g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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