Healthy Turkey Tetrazzini

This lightened-up tetrazzini uses whole-wheat pasta, lean turkey, and extra veggies to deliver a comforting, high-protein bake with less sodium and fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 8 ounces whole-wheat fettuccine or spaghetti · 823 kcal in the whole recipe
• 4 tablespoons light unsalted butter · 288 kcal in the whole recipe
• 2 cups sliced fresh mushrooms · 23 kcal in the whole recipe
• 1 teaspoon dried thyme · 3 kcal in the whole recipe
• 1/2 cup all-purpose flour · 226 kcal in the whole recipe
• 2 cups reduced-sodium chicken broth · 30 kcal in the whole recipe
• 1 1/2 cups skim milk · 212 kcal in the whole recipe
• 4 cups chopped cooked turkey · 1056 kcal in the whole recipe
• 1/2 cup slivered almonds, toasted · 230 kcal in the whole recipe
• 1 cup frozen peas · 98 kcal in the whole recipe
• 2 tablespoons grated Parmesan cheese · 43 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish. Cook the pasta in boiling water, draining it about 2 minutes before the package instructions suggest so it stays firm.

   

2. While the pasta cooks, melt the light butter in a saucepan over medium heat. Add the sliced mushrooms and dried thyme, stirring and cooking for about 5 minutes until the mushrooms are softened.

   

3. Stir the flour into the mushroom mixture until well blended. Slowly whisk in the chicken broth and skim milk, then bring to a boil. Reduce the heat and simmer for about 5 minutes until the sauce is thick and smooth.

   

4. Gently fold the cooked turkey, toasted almonds, frozen peas, and cooked pasta into the warm sauce until everything is evenly coated.

   

5. Pour the mixture into your prepared baking dish and sprinkle the grated Parmesan cheese over the top.

   

6. Bake for 25 to 35 minutes until the sauce is bubbling and the cheese turns a beautiful golden brown. Let it cool for 15 minutes before slicing and serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.