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Turkey Tetrazzini

Prep time: N/a | Difficulty: medium | Serves: 6

Great comfort food to make a head and refrigerate; bake just before you are ready to serve it.

Tags:

View All dinner family favorites hearty meal

Nutritional information per serving (1/6 of recipe)

Fat

5.3g 

Saturated

1.5g 

Carbohydrate

58g 

Protein

32g 

Calories

408kcals 

Ingredients

  • 10 oz (283g) uncooked spaghetti noodles
  • 1 pound turkey breast cutlets
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons dry sherry, optional
  • 16 ounce (453g) package pre-sliced mushrooms
  • 1/4 cup (40g) chopped onions
  • 3/4 cup (115g) frozen peas, thawed
  • 3/4 cup (169ml) fat free milk
  • 2/3 cup (163g) fat-free sour cream/fat free greek yogurt
  • 1/3 cup (35g) grated Parmesan cheese
  • 1 can reduced-fat cream of chicken soup (Campbell’s Healthy Request)
  • Cooking spray
  • 1/3 cup (30g) dry breadcrumbs

Method

  1. Preheat oven to 450°F (232°C).
  2. Cook pasta according to package directions, omitting salt and fat. Drain
  3. Cut turkey breasts into bite sized pieces and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Spray skillet with cooking spray and heat on medium-high. Add turkey to pan and cook until no longer pink. Remove turkey from pan.
  4. Add the onion, mushrooms and sherry to the pan. Cover and cook 4 minutes or until tender.
  5. Combine peas, milk, sour cream/greek yogurt, cheese and soup in a large bowl. Add remainder salt and pepper along with turkey, pasta and mushroom mixture to the soup mixture. Toss gently to combine. Spoon mixture into a 13x9 inch baking dish coated with cooking spray.
  6. Sprinkle bread crumbs over pasta mixture. Bake at 450°F (232°C) for 12 minutes or until bubbly and thoroughly heated.
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