is another delicious use for Italian pasta.
This dish was inspired by Chicken Tetrazzini, which was named
after the opera singer Luisa Tetrazzini. In the original recipe,
parmesan cheese is added to the sauce and is also sprinkled on
the top of the dish.
8 ounces spaghetti noodles
1 ½ pounds fillet of turkey, cut into ½-inch
teaspoon olive oil
sliced white mushrooms
chopped red bell pepper
tablespoons all-purpose flour
fat-free milk or 1 cup evaporated milk and 1 cup water
teaspoons chicken base
teaspoon seasoning salt
teaspoon ground black pepper
teaspoon dried parsley
black pepper to taste
tablespoons sliced almonds
Heat water in a 12-quart stockpot. Add a pinch salt and
noodles until al dente or cooked but not mushy, drain.
2. In a 5-quart
sauté pan, fry turkey in olive oil. Toss with
then place in a 3-quart casserole.
3. Fry mushrooms
and bell pepper in butter. Add flour, then
cream, chicken base, salt, and pepper. Pour
over noodles and stir well.
4. Top with crumbs,
parsley, paprika, salt, pepper and almonds.
uncovered in preheated 350°
oven for 15 minutes.
Weigh the pasta to make sure you have the exact
If there is too much pasta, the sauce will be absorbed
this dish will not be creamy. If the dish dries out, add a
whole milk. To make the topping extra good, you can
two tablespoons butter into the crumbs.
Keep mushrooms in a paper bag to help them stay fresh
Makes 4 servings