Turkey Vegetable Tetrazzini |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Turkey and vegetable pasta dish - good for leftovers. Ingredients:
8 ounces whole wheat spaghetti |
16 ounces frozen italian vegetables |
1 tablespoon olive oil |
1/4 cup all-purpose flour |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
14 1/2 ounces chicken broth |
12 ounces evaporated milk |
3/4 cup parmesan cheese |
2 cups chopped cooked turkey breast |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pasta according to package directions, adding frozen vegetables for the last minute of cooking time.
3. Drain pasta and vegetables and return to pot.
4. Meanwhile, heat oil in a saucepan. Add flour, garlic powder,salt and pepper. Cook, stirring constantly, for one minute. Gradually add broth, whisking. Bring to a boil, stirring constantly. Add evaporated milk and 1/2 cup cheese. Cook and stir over low heat until cheese melts. Remove from heat. Add turkey.
5. Pour sauce over vegetables and pasta. Mix gently. Pour into greased 9 x 13 inch dish. Top with remaining cheese. Bake 20 - 25 minutes.
|
|