Joes Healthy Turkey Tetrazzini Food

TURKEY TETRAZZINI

Steps:

• Preheat Oven: Preheat the oven to 350°F.
• Cook Spaghetti: Cook the spaghetti according to package instructions until al dente, tender but still firm when bitten.
• Cook Onion & Garlic: Add the butter and olive oil to a saucepan and melt over medium heat. Add the onion and cook for about 5 minutes until the onion has softened. Stir in the garlic and cook for an additional 30 seconds until aromatic.
• Add Ingredients: Whisk in the flour and cook for about 2 minutes. Add the chicken broth, milk, Italian seasoning, salt, pepper and bring to a boil. Stir in the cream cheese and 1 ½ cups of the Parmesan cheese until melted.
• Assemble: Stir in the cooked turkey then add the cooked spaghetti. Toss everything together until well combined. Transfer everything to a greased 9x13-inch casserole dish and top with remaining ½ cup of Parmesan cheese.
• Bake: Transfer the casserole dish to the oven and bake for 30 - 45 minutes until heated through and the top is starting to brown.

HEALTHY TURKEY TETRAZZINI

Steps:

• Preheat oven to 375°F.
• In a saucepan, over medium heat, combine cornstarch with milk, broth, garlic powder and pepper.
• Bring to a boil, stirring constantly.
• Remove from heat and stir in grated parmesan cheese, white wine, mushrooms, pimiento, cooked turkey, and spaghetti, cooked according to package directions and drained.
• Pour into a lightly greased casserole dish.
• Top with some more parmesan cheese and sliced almonds.
• Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned.
• Allow 10 minutes to rest before serving.

TURKEY TETRAZZINI

Steps:

• Heat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes or according to package instructions. Drain in a colander. Toss with tongs to loosen and separate the strands and place in a large bowl.
• Butter a large casserole dish. Set aside. Melt 1 tablespoon of the butter and combine in a small bowl with the breadcrumbs, 1/2 cup of the Parmesan and the parsley. Set aside.
• Heat the remaining 2 tablespoons of butter in the now-empty pasta pot. Add the mushrooms and saute until soft and all the liquid in the pan has evaporated, about 5 minutes. Add the onion and cook until translucent, 3 to 5 minutes more. Add the thyme and nutmeg. Taste and adjust the seasoning with salt and pepper.
• Add the flour and stir to combine and coat, about 1 minute. Add the wine, increase heat to high and bring to a boil. Cook until the liquid is reduced, about 1 minute. Add the stock and optional cream and stir to combine. Reduce the heat to simmer and cook until the liquid is thick enough to coat the back of a spoon, about 3 minutes. Add the remaining 1/2 cup of Parmesan and stir until combined. Taste and adjust the seasoning with salt and pepper.
• Pour the mushroom mixture into the bowl with the cooked spaghetti. Add the turkey and peas and stir to combine. Taste and adjust the seasoning with salt and pepper.
• While still hot, pour the mixture into the buttered casserole dish, sprinkle with the reserved breadcrumb mixture and bake until bubbly and the top is golden brown, about 15 minutes. Remove to a rack to cool slightly before slicing. Serve on warmed plates.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
• Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
• Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
• Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

TURKEY TETRAZZINI

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, melt butter in large skillet on medium heat. Add mushrooms; cook and stir until 8 to 10 min. or until tender. Stir in reduced-fat cream cheese and broth. Bring to boil, stirring frequently; simmer on medium-low heat 7 min. or until slightly thickened, stirring occasionally. Stir in turkey and peas; cook 3 to 5 min. or until heated through, stirring frequently.
• Drain noodles. Serve topped with turkey mixture.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large pot over medium heat and add the garlic.
• Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
• Sprinkle the flour all over, then stir to combine.
• Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
• Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
• Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
• Stir until everything is well combined, then add salt and pepper to taste.
• Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
• Pour the whole shebang into a large casserole dish and even out the surface.
• Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
• Serve it to hearty appetites!

THIS HEALTHY CHICKEN TETRAZZINI TAKES JUST 30 MINUTES

Steps:

• Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.
• Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium.
• Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat.
• Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.

JOE'S HEALTHY TURKEY TETRAZZINI

Steps:

• Cook turkey in frying pan.
• Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
• Break pasta in half and prepare as directed on package.
• In a separate pot, dissolve the chicken bouillon in the water.
• Stir in both cans of soup and 1 can (cup) of milk.
• Add peas and carrots.
• Heat to a gentle boil.
• Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
• Transfer to a casserole dish (9x13 is barely large enough).
• Top with shredded parmesan cheese.
• Back, uncovered, in a 350 degree oven for about 30-40 mins.