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Turkey Tetrazzini

When it came to creating a leaner version of this rich, high-calorie dish, I had my work cut out for me. But after a few “first drafts,” I’m happy to say I nailed this final recipe. It has about half the calories and fat of the traditional dish but is still packed with flavor and creaminess thanks to the artichoke hearts, roasted red peppers, mushrooms, Parmesan and lowfat cream cheese.

Course: Main Course

Servings:

Author: Joy Bauer from Slim & Scrumptious | Woman's Day April 17, 2010

Ingredients

1 lb. turkey breast cutlets or boneless, skinless chicken breasts or chicken tenders
1/2 teaspoon kosher salt
3/4 teaspoons black pepper
1 medium onion diced
1 pkg 8 to 10 oz white button mushrooms, trimmed and sliced
3 cloves garlic minced
1/4 teaspoon crushed red pepper flakes
1/3 cup all-purpose flour or whole-wheat flour
3 cups lowfat unsalted or reduced-sodium chicken broth
8 ounces whole-wheat pasta about 1/2 a standard box; angel hair, spaghetti, or linguine work best
4 ounces 1/2 cup lowfat cream cheese
1/2 cup grated Parmesan
1 cup chopped roasted red peppers
1 can about 14 oz artichoke hearts packed in water or brine, thoroughly rinsed and drained, roughly chopped
6 cups fresh spinach large stems removed, leaves roughly chopped

Instructions

Heat oven to 350ºF. Bring a 6-qt pot of unsalted water to a boil. While the water heats, liberally coat a 5-qt saucepan or Dutch oven with nonstick spray and heat it over medium heat.
Season the turkey cutlets with 1/4 tsp of the salt and 1⁄4 tsp of the black pepper. Place the cutlets in the saucepan and cook on the first side until nicely browned, 6 to 8 minutes. Turn the cutlets over and finish cooking on the other side until browned, about 4 minutes. Transfer the cutlets to a plate.
To the same saucepan, liberally reapply nonstick spray and add the onion. Cook, stirring occasionally, until soft and translucent, about 4 minutes, adding a Tbsp of water at a time as necessary to prevent scorching.
Add mushrooms, garlic and pepper flakes. Sauté, stirring occasionally, until the mushrooms are soft, about 5 minutes.
Push the vegetables to the outskirts of the pan to create a well in the center. Add the flour to the well. Pour 1 cup of the chicken broth over the flour, whisking vigorously; continue whisking to combine the flour and broth into a thick paste.
Slowly start to bring the vegetables into the paste, then stir to thoroughly combine. Cook for 2 to 3 minutes, stirring occasionally, to allow the raw flour taste to cook out.
Add the remaining 2 cups broth and whisk vigorously to combine. Still working over medium heat, bring the sauce to a gentle simmer and cook, uncovered, for 10 minutes. The sauce will begin to thicken slightly.
While sauce simmers, break the pasta into 2-in. pieces (roughly) with your hands. Add the pasta pieces to the boiling water and follow the directions on the package for al dente. Don’t overcook the pasta; it will continue to cook in the oven. Reserve 1⁄2 cup of the cooking water; set aside. Drain pasta.
Season the sauce with the remaining 1/4 tsp salt and 1/2 tsp pepper. Add the cream cheese and 1/4 cup of the Parmesan. Stir until the cream cheese is completely incorporated.
Chop the reserved turkey cutlets into 1/2-in. pieces. Add the chopped turkey, roasted red peppers, artichoke hearts and spinach to the sauce. Cover and cook, stirring occasionally, until spinach is wilted, about 3 minutes.
Add the cooked pasta. Stir until all the ingredients are evenly coated with sauce. If the sauce is too thick, thin it with the reserved pasta water, adding 2 Tbsp at a time and stirring after each addition to test the consistency.
Transfer the mixture to a 3-qt shallow baking dish coated with nonstick spray, and smooth the top. Or if you used a Dutch oven, simply remove it from the heat and smooth the mixture directly in the dish. Sprinkle the remaining 1⁄4 cup Parmesan evenly over the casserole.
Bake, uncovered, on the middle oven rack for 20 to 25 minutes, until the top is golden and the casserole is bubbling around the sides.