TURKEY TETRAZZINI
8 ounces spaghetti
14-1/2 oz (1 can) lowfat chicken broth
8 ounces fresh mushrooms -- sliced
1 cup evaporated skim milk
3 tablespoons cornstarch
3 tablespoons dry sherry
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 cups turkey breast -- cooked and chopped
3 tablespoons grated Parmesan cheese
Cook pasta according to package directions; drain and set aside. Meanwhile,
preheat oven to 375 degrees F. Bring the broth to a boil in a medium
saucepan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until
tender. Stir the milk into the mushroom mixture. In a custard cup stir
together the cornstarch and sherry until smooth. Stir the cornstarch mixture
into the mushroom mixture. Bring to a boil over medium heat, stirring
constantly. Cook and stir for 1 minute more. Remove the saucepan from the
heat. Stir in the salt and pepper. Then stir in the turkey. Add the pasta
and toss until well coated. Transfer the pasta mixture to a shallow 3-quart
casserole. Sprinkle with the Parmesan cheese. Bake for 20 to 30 minutes or
until golden brown and bubbly.
Yield: 6 servings.
Per serving: 409 Calories (kcal); 8g Total Fat; (14% calories from fat); 62g
Protein; 44g Carbohydrate; 61mg Cholesterol; 1769mg Sodium
Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates