Alright, I haven't posted in (on? what's the right word!?) this blog for a zillion years. But I will...for now, I can't get into all the whys or the where have I beens. I can only share this, because you asked for it. The rest will come. I promise.
For now, enjoy this tasty and easy dish and know that this blog is never far from my mind or heart...which is part of the reason it's been so impossible to find the right way to re-enter the space. Again, I digress. Enough about that.
Chicken Tetrazzini is my go-to dish when someone has a baby. Yet I never make it for us. I found this lighter version of it recently and tried it last night. Thumbs up all around. My apologies for not including a picture; I'm posting on the fly in between meetings because I promised that I would, so here ya go!!
First, you'll notice the title is TURKEY and I called it CHICKEN. As you'll see in the list of ingredients, you can use whatever you've got. Case in point, I stupidly bought only 4 ounces of mushrooms in my race around the grocery store, so I tossed in some peas to "bulk" it up a bit. Whatever...it worked.
Also, I added in some seasonings; fresh rosemary, a little salt and a little fresh black pepper, too. I think it could have, truly, used a little more. Do as you wish. I liked that it was a one pot meal and that it didn't require use of the oven. Win. I used small rigatoni instead of spaghetti, too...easier for the little ones to eat---my older daughter promptly stuck one on each of her fingers the way one might do with black olives. Lessons in "Do Not Play With Your Food" to follow...clearly I need them at my house! Ha!!
Enjoy this with some yummy muffins or by itself...it was quick to come together, easy and, like I said, got thumbs up all around.
Cheers!
For now, enjoy this tasty and easy dish and know that this blog is never far from my mind or heart...which is part of the reason it's been so impossible to find the right way to re-enter the space. Again, I digress. Enough about that.
Chicken Tetrazzini is my go-to dish when someone has a baby. Yet I never make it for us. I found this lighter version of it recently and tried it last night. Thumbs up all around. My apologies for not including a picture; I'm posting on the fly in between meetings because I promised that I would, so here ya go!!
First, you'll notice the title is TURKEY and I called it CHICKEN. As you'll see in the list of ingredients, you can use whatever you've got. Case in point, I stupidly bought only 4 ounces of mushrooms in my race around the grocery store, so I tossed in some peas to "bulk" it up a bit. Whatever...it worked.
Also, I added in some seasonings; fresh rosemary, a little salt and a little fresh black pepper, too. I think it could have, truly, used a little more. Do as you wish. I liked that it was a one pot meal and that it didn't require use of the oven. Win. I used small rigatoni instead of spaghetti, too...easier for the little ones to eat---my older daughter promptly stuck one on each of her fingers the way one might do with black olives. Lessons in "Do Not Play With Your Food" to follow...clearly I need them at my house! Ha!!
Enjoy this with some yummy muffins or by itself...it was quick to come together, easy and, like I said, got thumbs up all around.
Cheers!
What You'll Need:
- 1 tablespoon vegetable oil
- ½ cup chopped onion (optional)
- 10 ounces sliced white button mushrooms
- 2 cups low-sodium chicken broth
- 2½ cups low-fat milk
- 12 ounces whole wheat spaghetti (uncooked)
- 2 cups cooked and shredded turkey (or rotisserie chicken)
- ½ cup fat-free sour cream
- 1 tablespoon butter
- ¼ cup parmesan cheese, grated
- Italian parsley, chopped (optional)
What You'll Do:
- Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.
- Pour the chicken stock and milk into the pot, cover and bring to a boil over high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.
- Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.
Notes
This is best eaten immediately after cooking, as the spaghetti continue to soak up liquid while cooling. If you do have leftovers, make sure to add additional chicken stock when reheating to thin out the sauce. I also added a dash of parmesan cheese on top as I served it; for that reason alone, when I added the salt, it was truly a mere dash.
