Turkey Veggie Tetrazzini
Turkey Veggie Tetrazzini is a hearty combination of Italian-style vegetables, turkey and whole wheat spaghetti mixed with a creamy sauce. A crowd pleaser!
- 8 oz. dry whole-wheat spaghetti
- 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (14.5 fl. oz.) reduced sodium chicken broth
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
- 2 cups cooked, chopped turkey breast meat
Directions, Reviews, Nutrition
PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.
What did you think? Share Your Review »
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Great Healthy Dish
I love cooking veggies and meat all in one dish and this is one of the best. It is easy to cook, healthy and tasty. I also substitute what I have on hand for the vegetables. What a versatile dish!
A Real Keeper
We loved this recipe! I used chicken instead of turkey because that is what I had. I also used fresh peppers with frozen broccoli since I had those as well. We loved it! The sauce is tasty without being too heavy and the flavors meld well together. I'll be making this often!
This was quick & easy. I used regular pasta, and added some extra cheese. My som said he couldnt say the dish name but it was goooood.
Great for leftover turkey!
Different from the usual recipes using canned mixed veggies and cream of mushroom soup. My family enjoyed this version.
A great way to use your leftover turkey.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180
- Calories from Fat: 35
- Total Fat: 4g (6% of DV)
- Saturated Fat: 2g (10% of DV)
- Cholesterol: 25mg (9% of DV)
- Sodium: 260mg (11% of DV)
- Carbohydrates: 22g (7% of DV)
- Dietary Fiber: 3g (14% of DV)
- Sugars: 5g
- Protein: 15g
- Vitamin A: 15% of DV
- Vitamin C: 4% of DV
- Calcium: 15% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.