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Receta Turkey Tetrazzini
by Nelski

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 2c. skim milk
  • 1c. low sodium chicken broth
  • 2 sprigs fresh thyme
  • ¼ tsp whole peppercorns
  • 1bay leaf
  • 1slice yellow onion
  • 12oz. whole wheat pasta
  • Olive Oil cooking spray
  • 1 lb. boneless skinless turkey breast, cubed
  • 1 large carrot, peeled and diced
  • 1 medium yellow onion, diced
  • 1 ½ c. frozen peas, thawed
  • 1 package sliced fresh mushrooms
  • 2 tbsp. fresh thyme, minced
  • 1 tsp. olive oil
  • 3 tbsp. whole wheat flour
  • 2 tbsp. low fat Parmesan Cheese, shredded
  • ½ tsp paprika
  • Fresh ground black pepper
  • ¼ c. whole wheat bread crumbs

Direcciones

  1. 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.
  2. Cook pasta according to package directions. Strain and set aside.
  3. 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.
  4. 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.
  5. 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.