TURKEY VEGGIE TETRAZZINI

• PREP TIME
  20 MINUTES
• COOKING TIME
  45 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  0 
  

INGREDIENTS

• 8 oz. dry whole-wheat spaghetti
• 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 fl. oz.) reduced sodium chicken broth
• 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Lowfat 2% Milk
• 3/4 cup (2.25 oz.) shredded Parmesan cheese,divided
• 2 cups cooked, chopped turkey breast meat

INSTRUCTIONS

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.