Turkey Tetrazzini
http://www.eatingwell.com/recipes/turkey_tetrazzini.html
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that's often in the sherry-Parmesan sauce. As a result, we slash calories and fat in half, and reduce saturated fat by a whopping 80 percent. Even better, we transformed the dish into a fuss-free sauté that's quick enough to prepare even after a busy day.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound turkey breast cutlets, 1/4 inch thick
- 2 1/2 cups sliced mushrooms, (about 8 ounces)
- 3 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1/4 cup dry sherry, (see Tip)
- 1 cup low-fat milk
- 2/3 cup frozen peas, thawed
- 1/2 cup chopped jarred roasted red peppers
- 1/4 cup shredded Parmesan cheese
- Freshly ground pepper, to taste
Preparation
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.
- Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.
Nutrition
Per serving : 330 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 54 mg Cholesterol; 18 g Carbohydrates; 38 g Protein; 2 g Fiber; 452 mg Sodium; 234 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Tips & Notes
- Tip: Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.