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TURKEY TETRAZZINI

Makes: 6 Servings

8oz (about 4 cups) Wide or Extra Wide Egg Noodles, uncooked

Vegetable cooking spray

2 cups low-sodium chicken broth

2 cups boneless, skinless cooked turkey, diced

12oz mushrooms, thinly sliced

1/4 cup chopped fresh parsley

1 bay leaf

1 cup milk

2 tbsp cornstarch

4 tbsp dry bread crumbs

1 tsp olive or vegetable oil

2 tbsp grated Parmesan cheese

1. Cook pasta according to package directions.

2. While pasta is cooking, heat oven to 350F.

3. Lightly spray an 11 x 7-inch baking dish with vegetable spray.

4. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2 quart saucepan

over medium heat.

5. Heat to boiling, cover pot and cook 5 minutes.

6. Stir milk and cornstarch together in a bowl until the cornstarch is dissolved.

7. Stir milk mixture into the saucepan.

8. Heat to boiling, stirring constantly.

9. Reduce heat to simmering.

10. Simmer, covered, 3 minutes.

11. Remove from heat.

12. When pasta is done, drain well and return to pot.

13. Remove bay leaf from sauce and pour sauce into pot.

14. Stir until pasta is coated with sauce.

15. Transfer mixture to the prepared baking dish.

16. Mix the bread crumbs, oil and Parmesan cheese together in a small bowl until evenly blended.

17. Sprinkle mixture over pasta.

18. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes.

19. Serve hot.

 

 

 

 

 

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