Posted on by Cary Gersh

Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 1/2 cup finely chopped onion
  3. 1/3 cup finely chopped celery
  4. 1/2 teaspoon ground pepper
  5. 1/2 teaspoon salt
  6. 3/4 cup frozen peas
  7. 3/4 cup carrot (I use the pre-cut matchstick carrots)
  8. 8 ounces sliced mushrooms (optional)
  9. 1/2 cup white wine (or sherry)
  10. 1/2 cup flour
  11. 4 cups chicken broth (or turkey broth)
  12. 3/4 cup parmesan cheese (divided)
  13. 4 ounces light cream cheese (low fat)
  14. 1 (8 ounce) package penne (undercooked)
  15. 2 cups turkey meat, cooked and shredded (or chicken)
  16. 1/4 cup breadcrumbs (I use panko)
Instructions
  1. Preheat oven to 350.
  2. Melt butter in saute pan.
  3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
  4. Saute until vegetables are tender.
  5. Add flour and stir until vegetables are coated.
  6. Add wine, and stir quickly until flour is absorbed.
  7. Gradually add broth, stirring constantly.
  8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  9. Remove from heat.
  10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  11. Add the peas, turkey and pasta.
  12. Stir until blended.
  13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
  14. Combine breadcrumbs (or panko) with 1/4 cup Parmesan cheese.
  15. Sprinkle mixture evenly over the top of the casserole.
  16. Bake at 350 for 30 minutes until lightly browned.
  17. Let rest for 15 minutes before serving.
Adapted from food.com
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calories
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fat
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carbs
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Adapted from food.com
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