Healthy Turkey Tetrazzini

Ingredients

• 227 gram tam buğdaylı fetiçini veya spagetti · 299 kcal
• 4 yemek kaşığı tuzsuz hafif tereyağı · 232 kcal
• 2 su bardağı dilimlenmiş taze mantar · 26 kcal
• 1 tatlı kaşığı kuru kekik · 2 kcal
• Yarım su bardağı çok amaçlı un · 182 kcal
• 2 su bardağı az tuzlu tavuk suyu · 40 kcal
• 1.5 su bardağı yağsız süt · 171 kcal
• 4 su bardağı doğranmış pişmiş hindi eti · 1708 kcal
• Yarım su bardağı kavrulmuş file badem · 259 kcal
• 1 su bardağı dondurulmuş bezelye · 79 kcal
• 2 yemek kaşığı rendelenmiş parmesan peyniri · 35 kcal

Method

1. Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish. Cook the pasta in boiling water, draining it about 2 minutes before the package instructions suggest so it stays firm.
2. While the pasta cooks, melt the light butter in a saucepan over medium heat. Add the sliced mushrooms and dried thyme, stirring and cooking for about 5 minutes until the mushrooms are softened.
3. Stir the flour into the mushroom mixture until well blended. Slowly whisk in the chicken broth and skim milk, then bring to a boil. Reduce the heat and simmer for about 5 minutes until the sauce is thick and smooth.
4. Gently fold the cooked turkey, toasted almonds, frozen peas, and cooked pasta into the warm sauce until everything is evenly coated.
5. Pour the mixture into your prepared baking dish and sprinkle the grated Parmesan cheese over the top.
6. Bake for 25 to 35 minutes until the sauce is bubbling and the cheese turns a beautiful golden brown. Let it cool for 15 minutes before slicing and serving.

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