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Turkey Tetrazzini

servings: 4
Turkey Tetrazzini

prep time


total time





Turkey Tetrazzini

servings: 4
  •  32 oz. spaghetti style zucchini noodles (about 3 1/2 cups)
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 8 ounces sliced white button mushrooms
  • 3 Tbsp. all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 2 cups Calorie Countdown 2% Reduced Fat Dairy Beverage
  • 1 lb. cooked and cubed boneless, skinless white turkey meat
  • 3/4 cup fresh or frozen peas
  • 1/2 cup Hood Light Sour Cream
  • 1/4 cup grated Parmesan cheese
  • Salt and fresh ground black pepper, if desired
  • 2 Tbsp. chopped parsley

Preheat oven to 400˚F. Coat two large baking sheets with cooking spray. Divide the zucchini noodles evenly between the baking sheets. Roast for 7 minutes. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms and cook until they start to soften, about five minutes. Add the flour and stir well to combine. Cook for 3 minutes. Add the chicken broth and Calorie Countdown. Bring to a boil, stirring constantly, then turn heat down and simmer for 5 minutes, continuing to stir while the mixture thickens.  

Remove pan from heat. Add the turkey, peas, sour cream, cheese, salt, and pepper. Cook for another 1 minute.

To serve, place the zucchini noodles on a platter and top with turkey mixture and chopped parsley.


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