Turkey Tetrazzini recipe

Bake until golden brown and bubbling around edges

374 calories per serving

Active time 30 minutes

Total time 1 hour

Makes 6 Main-Dish Servings

8 oz. whole wheat spaghetti, angel hair, or linguine, broken into 2-inch pieces

Nonstick cooking spray

1 lb. turkey or chicken cutlets

Kosher salt and black pepper

1 medium onion, chopped

8 oz. button mushrooms, sliced

3 garlic cloves, finely chopped

¼ tsp. crushed red pepper flakes

¹/₃ cup all-purpose or whole wheat flour

3 cups low-fat or low-sodium chicken broth

½ cup low-fat cream cheese (4 oz.)

½ cup freshly grated Parmesan cheese (2 oz.)

2 roasted red bell peppers, chopped (1 cup)

1 can (14 oz.) artichoke hearts, rinsed and roughly chopped

1 bunch spinach, thick stems removed and leaves roughly chopped (about 6 cups)

1.    Preheat oven to 350°F. Heat large covered saucepot of water (do not add salt) to boiling on high. Add pasta, and cook as label directs. Reserve ½ cup pasta cooking water. Drain pasta, and return to pot.

2.    Meanwhile, liberally coat 5-quart saucepan or oven proof Dutch oven with cooking spray and heat over medium heat. Season cutlets with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper; cook 6 to 8 minutes, or until brown. Turn and cook3 to 4 minutes, or until browned and cooked through; transfer to cutting board. Cut cutlets into ½-inch pieces.

3.    Wipe out saucepan, liberally reapply cooking spray and heat over medium heat. Add onion; cook 4 to 5 minutes, or until beginning to soften, stirring occasionally, adding 1 tablespoon water at a time as necessary to prevent scorching. Add mushrooms, garlic, and crushed red pepper; cook 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.

4.    Push vegetables to outskirts of pan, creating well in center. Add flour to well, pour 1 cup broth over flour and whisk vigorously to form thick paste. Slowly start to bring vegetables into paste, then stir to thoroughly combine. Cook 2 minutes, stirring occasionally.

5.    Add remaining 2 cups broth to pot and bring to boiling. Reduce heat and simmer 10 to 12 minutes, or until slightly thickened; season with ¼ teaspoon kosher salt, and ½ teaspoon pepper.

6.    Add cream cheese and ¼ cup Parmesan to vegetable mixture; cook until cream cheese melts and is fully incorporated, stirring. Add turkey, roasted red peppers, artichoke hearts, and spinach; cook 2 to 3 minutes, covered, or until spinach wilts, stirring occasionally. Add cooked pasta and toss to combine, adding 2 tablespoons reserved pasta cooking water at a time if mixture seems too thick.

7.    If you used an oven proof pan, smooth top of mixture. If not, coat 3-quart shallow baking dish with cooking spray and transfer mixture to baking dish, smoothing top. Sprinkle remaining V4 cup Parmesan evenly over top. Bake 20 to 25 minutes, or until golden brown and bubbling around edges.