Sunday, October 24, 2010

Turkey Tetrazzini

I found this recipe on It seems like a bit of a lightened version of turkey tetrazzini--especially since I decided to use skim milk instead of lightened cream. It made it a bit thinner, but it still tasted good. Nothing fancy, not too complicated.

Turkey Tetrazzini

1 teaspoon olive oil

10 ounces white mushrooms, sliced
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
6 ounces egg noodles
1 can (14.5 ounces) low-sodium chicken broth
3/4 cuplight cream
1 package cooked turkey breast strips
1 package (10 ounces) frozen peas, thawed

Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.

Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside. Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.

Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.

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