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Here
is another delicious use for Italian pasta.
This dish was inspired by Chicken Tetrazzini, which was named
after the opera singer Luisa Tetrazzini. In the original recipe,
parmesan cheese is added to the sauce and is also sprinkled on
the top of the dish.
8 ounces spaghetti noodles
1 ½ pounds fillet of turkey, cut into ½-inch
cubes
½
teaspoon olive oil
¼ cup
butter
1 cup
sliced white mushrooms
¼ cup
chopped red bell pepper
2
tablespoons all-purpose flour
2 cups
fat-free milk or 1 cup evaporated milk and 1 cup water
¼ cup
whipping cream
¼ cup
water
2
teaspoons chicken base
½
teaspoon seasoning salt
¼
teaspoon ground black pepper
½ cup
bread crumbs
½
teaspoon dried parsley
Dash
sweet paprika
Salt
to taste
Ground
black pepper to taste
2
tablespoons sliced almonds
1.
Heat water in a 12-quart stockpot. Add a pinch salt and
cook
noodles until al dente or cooked but not mushy, drain.
2. In a 5-quart
sauté pan, fry turkey in olive oil. Toss with
noodles,
then place in a 3-quart casserole.
3. Fry mushrooms
and bell pepper in butter. Add flour, then
milk,
cream, chicken base, salt, and pepper. Pour
sauce
over noodles and stir well.
4. Top with crumbs,
parsley, paprika, salt, pepper and almonds.
Bake
uncovered in preheated 350°
oven for 15 minutes.
Hint:
Weigh the pasta to make sure you have the exact
weight.
If there is too much pasta, the sauce will be absorbed
and
this dish will not be creamy. If the dish dries out, add a
little
whole milk. To make the topping extra good, you can
rub
two tablespoons butter into the crumbs.
Hint:
Keep mushrooms in a paper bag to help them stay fresh
in
the refrigerator.
Makes 4 servings
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