Light Turkey Tetrazzini
Prep Time
25mins
Time to Table
25mins
Servings
6 (1-1/4 cups per serving)
Ingredients
- 8 ounces uncooked pasta
- 3 tablespoons extra virgin olive oil
- 1/2 cup chopped onions
- 1/2 cup shredded carrots
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 1/4 pounds 93% lean ground turkey
- 3/4 cup low fat chicken broth
- 3/4 cup Daisy Light Sour Cream
- 2 tablespoons all purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sliced almond
Ingredients
- 8 ounces uncooked pasta
- 3 tablespoons extra virgin olive oil
- 1/2 cup chopped onions
- 1/2 cup shredded carrots
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 1/4 pounds 93% lean ground turkey
- 3/4 cup low fat chicken broth
- 3/4 cup Daisy Light Sour Cream
- 2 tablespoons all purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sliced almond
Directions
- Cook the pasta as directed on the package. Drain and keep warm.
- Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add the onion, carrots and garlic. Cook and stir for 2 minutes.
- Add the remaining 2 tablespoons of oil and the mushrooms. Cook and stir for 3 minutes.
- Crumble the turkey into the skillet. Cook for 8 to 10 minutes or until thoroughly cooked, stirring to break up the chunks.
- Whisk the broth, sour cream and flour in a medium bowl. Stir the broth mixture into the turkey mixture. Cook until the mixture bubbles. Stir in the cheese. Add the cooked pasta. Stir and toss to mix and coat the pasta.
- Sprinkle with the parsley and almonds.
- Calories:545
- Cholesterol:87
- Dietary Fiber:2
- Protein:30
- Sodium:387
- Total Carbohydrate:35
- Total Fat:21
