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Prep 25min
Total55min
Servings6
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Ingredients
1
package (7 ounces) spaghetti
2
cups chicken or turkey broth
2
cups half-and-half, or milk
1/2
cup Gold Medal™ all-purpose flour or Wondra® quick-mixing flour
1/4
cup butter or margarine
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups cut-up cooked turkey or chicken
1
cup sliced ripe olives
1/2
cup slivered almonds
1/2
cup shredded Cheddar cheese (4 ounces)
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Steps
1
Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2
Heat oven to 350°F.
3
Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4
Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5
Bake uncovered 25 to 30 minutes or until hot and bubbly.
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This elegant one-dish meal is a spin-off on Chicken Tetrazzini, a dish said to have been named for opera singer Luisa Tetrazzini.
Need a shortcut? Omit steps 3 and 4, and make a quick sauce by mixing 1 can each (10 3/4 ounces) condensed cream of mushroom and cream of chicken soups, 3/4 cup milk and 2 tablespoons dry white wine or chicken broth in a large bowl. Stir in spaghetti, turkey, olives and almonds. Spread the mixture in the baking dish, and sprinkle with cheese before baking.
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Nutrition Facts
Serving Size:1 Serving
Calories
600
Calories from Fat
325
Total Fat
36 g
Saturated Fat
17 g
Cholesterol
110 mg
Sodium
980 mg
Potassium
420 mg
Total Carbohydrate
42 g
Dietary Fiber
3 g
Protein
30 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
0%
0%
Calcium
24%
24%
Iron
20%
20%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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