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Diabetic Living Magazine
“Prepared the original way, this dish has the potential to be astoundingly high in calories and fat. This diabetic-friendly version is healthier but tastes just as terrific. Serve it with a side salad tossed with reduced-calorie Italian dressing.”
4 ounces dried whole wheat spaghetti
2 cups sliced fresh cremini, stemmed shiitake, or button mushrooms
¾ cup chopped red and/or green sweet pepper
½ cup cold water
3 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated fat-free milk
½ teaspoon instant chicken bouillon granules
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Dash ground nutmeg
1 cup chopped cooked turkey breast or chicken breast (5 ounces)
¼ cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons snipped fresh parsley
1 Nonstick cooking spray
1Preheat oven to 400°F. Cook the spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well.
2Meanwhile, in a covered large saucepan, cook the mushrooms and sweet pepper in a small amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to saucepan.
3In a screw-top jar, combine the ½ cup cold water and the flour; cover and shake until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in evaporated milk, bouillon granules, salt, black pepper, and nutmeg. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, turkey, Parmesan cheese, and parsley.
4Lightly coat a 2-quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Bake, covered, for 10 to 15 minutes or until heated through.