Turkey Tetrazzini

Refrigerated Alfredo pasta sauce speeds preparation of timeless tetrazzini.

  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6

1/2
lb uncooked spaghetti, broken into thirds
5
tablespoons butter or margarine
1/2
cup chopped onion (1 medium)
1
bell pepper, chopped
1
package (8 oz) fresh button mushrooms, quartered
1/3
cup dry sherry
2
containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
1/2
cup plus 2 tablespoons finely shredded Parmesan cheese
3
cups cut-up cooked turkey
1/2
cup bread crumbs
1/2
cup sliced almonds

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
  • 2 Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
  • 3 In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

Expert Tips

Regular spaghetti, linguini or fettuccini can be substituted for the whole grain spaghetti.

Serve with spinach salad.

Substitute chicken for turkey.

Sprinkle top with 1 tablespoon parsley or other herb, such as sage.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
125mg
125%;
Sodium
860mg
860%;
Total Carbohydrate
50g
50%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
30%;
Calcium
35%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.