Turkey Tetrazzini

Although this dish is one of JoAnna's first culinary creations, she and her grandson still love the combination of turkey and the cheesy sauce.

Yield: 2 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 500
  • Calories from fat: 16%
  • Fat: 8.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 25.7g
  • Carbohydrate: 77.7g
  • Fiber: 4.9g
  • Cholesterol: 31mg
  • Iron: 3.5mg
  • Sodium: 1077mg
  • Calcium: 349mg

Ingredients

  • Cooking spray
  • 1 1/2 cups diced deli, lower-salt turkey breast (about 1/2 pound)
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 2 cups hot cooked spaghetti (about 1/4 pound uncooked)
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon black pepper
  • 1 (2-ounce) jar diced pimiento
  • Parsley sprigs (optional)

Preparation

  1. Heat a large nonstick skillet or saucepan coated with cooking spray over medium-high heat. Add turkey and onion; sauté 3 minutes or until onion is tender. Stir in water, soup, and cheese; reduce heat to low and cook 4 minutes or until cheese melts, stirring until mixture is smooth. Stir in pasta and next 3 ingredients; cook until thoroughly heated. Garnish with parsley sprigs, if desired.
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