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Casserole - Turkey Tetrazzini

Source of Recipe

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List of Ingredients

1/2 lb. sliced mushrooms
2 tbsp. I Can't Believe It's Not Butter Light
2 tbsp. flour
1 14 1/2oz. can reduced sodium chicken broth
1 1/2 c. fat free milk
1 lb. thin spaghetti pasta, cooked al dente to pkg. directions
1 1/2 c. cooked boneless, skinless turkey breast, cut into cubes
1/4 c. freshly grated Parmesan cheese
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground black pepper


Recipe

Use a large saucepan and saute the mushrooms in the butter light for 5 minutes, until tender.
Stir in the flour and cook over a medium heat for 1 -2 minutes more.
Stir in chicken broth and milk.
Bring to a boil. Continue to boil, stirring constantly, for 1 - 2 minutes, until thickened.
The sauce will be very thin.
Stir in the pasta, turkey, Parmesan cheese, nutmeg, salt, and pepper.
Spoon the mixture into a 2 quart casserole or baking dish.
Bake, uncovered, at 350 for about 45 minutes, until lightly browned on top and bubbly.
Makes 8 servings.

Nutritional info per serving:
Calories: 370, Fat: 6.5g, Chol: 35.7mg, Sod: 218mg, Prot: 23.6g, Carb: 50.2g
Diabetic exchanges: 1 Vegetable, 3 Bread, 2 Meat, 1/2 Fat