Turkey or Chicken Tetrazzini

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 Pound fresh mushrooms
2 lbs. cooked chicken or turkey breastsCut into 1/2-inch pieces
3 Tablespoons dry white wine (Optional)
3 Tablespoons margarine
2 Tablespoon flour
2 Cups reduced sodium chicken broth
1 (14 oz.) can nonfat evaporated milk
1 Pound spaghetti May use whole grain 
1/2 c. Parmesan cheeseGrated

Directions: 

Steps:Directions: Critical Control Point /Quality Assurance
1Prepare spaghetti according to directions on the package. 
2Melt margarine in a saucepan. Add mushrooms and sauté
3Add flour. Cook and stir until well coated.  
4Add chicken broth. Heat over low heat.   
5Slowly add evaporated milk . Add half the sauce to the chicken and half to spaghetti and mushrooms.
6Place the spaghetti in a vegetable nonstick sprayed casserole dish.  Make a hole in the center.  
7Place the chicken in the hole with the spaghetti.
8Sprinkle with parmesan cheese.  Bake in a 375-degree oven for about 40 minutes or until lightly browned and heated through. Instant read thermometer should read 165. Serves 8.

Notes: