Turkey Tetrazzini


  • 8 oz. thin spaghetti
  • 8 oz. mushrooms (sliced)
  • 3 Tbsp. oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups turkey or chicken broth
  • 8 oz. low fat plain yogurt
  • 2 cups cubed, cooked turkey or chicken
  • 1/3 cup Parmesan cheese
  • 1/4 cup flour


Cook spaghetti; drain and set aside. Saute mushrooms in oil. Blend in flour, salt, and pepper; stir until smooth. Stir in broth slowly, cook until thickened. Stir 1 c. sauce into yogurt, then stir the yogurt into the sauce in pan. Add turkey, Parmesan cheese, and sauce to spaghetti. Put into a 9x13 inch pan, sprinkle top with Parmesan cheese. Bake at 425 degrees for 30 minutes.

By Robin


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