The holidays are often filled with very heavy meals with often just as heavy leftover dishes. But after all of the sweets and heavy dishes I find that I crave slightly healthier meal options. One of my favorite leftover dishes that my mother made while I was growing up with Turkey Tetrazzini. So I decided to take it to task to make a healthier tetrazzini option for our holiday leftovers. So I decided to take it to task to make a healthier tetrazzini option for our holiday leftovers.
Leftover Turkey, Spinach and Mushroom Tetrazzini
8 oz uncooked whole wheat spaghetti noodles
1/4 c. chopped green onion
2 garlic clove, minced
1 garlic clove minced
2 Tbsp cornstarch
1 c. Reduced-Sodium Chicken Broth
1 c. non-fat milk
2 1/2 cups cubed cooked turkey breast
1 c. mushroom, diced
3 c. fresh spinach
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
Cook spaghetti according to package directions; drain.
Saute mushrooms in a hot, oiled pan until mushrooms are browned; set aside on a paper towel soak any excess grease.
In a large saucepan, saute onion and the rest of the cloves of minced garlic in olive oil until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
Put cooked noodles and turkey in a 8 in. square dish and pour sauce over them. Gently stir until noodles are coated. Sprinkle with Parmesan cheese
Cover and bake at 350° for 20 minutes. Uncover; and bake for 5-10 minutes longer or until heated through.
Yields 4 servings