Skillet Turkey Tetrazzini
Posted: Fri Jan 09, 2009 8:44 pmSkillet Turkey Tetrazzini
The Sugar Solution Cookbook
Nothing is more comforting than a creamy stove-top casserole, and this updated classic fits the bill perfectly. Just a quick pass under the broiler guarantees a wonderful, crunchy-topped finish.
Prep time: 20 minutes * Cook time: 30 minutes
Ingredients:
½ pound whole wheat pasta, such as penne
1 bag (10 ounces) fresh spinach, large leaves torn in half
1 T olive oil
1 pound turkey cutlets, cut into ¾” pieces
1 box (8 oz.) sliced mushrooms
1 small onion, finely chopped
¾ c chicken broth
¾ cup 1% milk
2 T cornstarch
½ C frozen peas
¾ C freshly grated Parmesan Cheese
2 T ground flaxseed (we subbed 2 T slivered almonds)
Directions:
1. Prepare the pasta according to package directions. Before draining, add the spinach and stir until wilted. Drain the pasta.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the turkey and cook, stirring frequently, for 3-4 minutes, or until no longer pink. Remove to a plate.
3. Reduce the heat to medium-low and add the mushrooms and onion to the skillet. Cook, stirring frequently, for 5 minutes, or until softened. Add the chicken broth and bring to boil.
4. Preheat the broiler. In a small bowl, combine the milk and cornstarch. Stir until the cornstarch dissolves. Stir into the broth mixture. Add the peas and bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes, stirring frequently. Stir ½ cup of the cheese, turkey, and pasta into the sauce. Sprinkle with the flaxseed (or almonds) and remaining ¼ cup cheese. Broil for 2 to 3 minutes, or until the cheese melts.
Makes 6 servings
Per serving: 383 calories, 28g protein, 39g carbohydrates, 14g fat, 8g fiber = 4 blocks
so the fat is a little high, but we only had skim milk and used fat-free chicken broth…and we used a little less pasta to cut back on the carbs.
This was pretty good - the kids liked it and there were plenty of leftovers.
The Sugar Solution Cookbook
Nothing is more comforting than a creamy stove-top casserole, and this updated classic fits the bill perfectly. Just a quick pass under the broiler guarantees a wonderful, crunchy-topped finish.
Prep time: 20 minutes * Cook time: 30 minutes
Ingredients:
½ pound whole wheat pasta, such as penne
1 bag (10 ounces) fresh spinach, large leaves torn in half
1 T olive oil
1 pound turkey cutlets, cut into ¾” pieces
1 box (8 oz.) sliced mushrooms
1 small onion, finely chopped
¾ c chicken broth
¾ cup 1% milk
2 T cornstarch
½ C frozen peas
¾ C freshly grated Parmesan Cheese
2 T ground flaxseed (we subbed 2 T slivered almonds)
Directions:
1. Prepare the pasta according to package directions. Before draining, add the spinach and stir until wilted. Drain the pasta.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the turkey and cook, stirring frequently, for 3-4 minutes, or until no longer pink. Remove to a plate.
3. Reduce the heat to medium-low and add the mushrooms and onion to the skillet. Cook, stirring frequently, for 5 minutes, or until softened. Add the chicken broth and bring to boil.
4. Preheat the broiler. In a small bowl, combine the milk and cornstarch. Stir until the cornstarch dissolves. Stir into the broth mixture. Add the peas and bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes, stirring frequently. Stir ½ cup of the cheese, turkey, and pasta into the sauce. Sprinkle with the flaxseed (or almonds) and remaining ¼ cup cheese. Broil for 2 to 3 minutes, or until the cheese melts.
Makes 6 servings
Per serving: 383 calories, 28g protein, 39g carbohydrates, 14g fat, 8g fiber = 4 blocks
so the fat is a little high, but we only had skim milk and used fat-free chicken broth…and we used a little less pasta to cut back on the carbs.
This was pretty good - the kids liked it and there were plenty of leftovers.
