Receta Turkey Tetrazzini
This recipe is from Clean Eating Magazine. It is a nice clean low fat, low sodium version of tetrazzini. I made it without mushrooms because I don't like them and used vegetable broth instead because that's what I had in the house. I also didn't use fresh thyme or whole peppercorns(used dry thyme & grinded pepper) and it was still very tasty. Using already cooked turkey breast made it even easier.
Tiempo de Prep: | American |
Tiempo para Cocinar: | Raciónes: 6 |
Ingredientes
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Direcciones
- In a medium size stockpot, add milk, broth, thyme, peppercorns, bay leaf and slice of onion. Bring to a boil over medium high heat. Turn heat off, cover and let sit for 15 minutes. Strain and set milk-stock mixture aside.
- Cook pasta according to package directions. Strain and set aside.
- Preheat oven to 375 degrees. Heat a large cast iron or nonstick pan over medium high heat for 1 minute. Mist with cooking spray. Saute turkey until no longer pink, about 5 minutes. Add carrot and diced onion, and saute until onion is translucent, about 5 minutes. Add peas and mushrooms, and saute for 2 more minutes. Add minced thyme and remove from heat.
- Heat a medium size stockpot over medium high heat. Add and stir together oil and flour to create a thick paste. Whsk in milk-stock mixture, adding a ¼ c. at a time so it thickens slowly. Stir in turkey-vegetable mixture. Remove from heat and toss with cooked pasta and parmesan. Season with paprika and pepper.
- Pour pasta mixture into an 8-cup casserole dish. Top with bread crumbs and bake for 30-minutes or until bread crumbs are lightly browned.