Tuesday, February 1, 2011

Mushroom Chicken Tetrazzini

This is something I made awhile ago, but am just getting added to my Recipe Manager.

Speaking of Recipe Manager, I saw an awesome new program at Apple the other day. It's from Food Network, and looks quite a bit better than my Recipe Manager. Definitely snazzier. I have been getting quite dissatisfied with Recipe Manager lately. I am not happy with the personalization features (or lack thereof), and general setup. The Food Network program looked very classy, with a nice easy-to-read design and a few more features. However, it's taken forever to get the recipes in Recipe Manager that I have; transferring those to another program seems like an awful pain.

Back on topic! I made this shortly after Christmas, when we had leftover turkey from Mama's. (The smoked turkey Daddy made for Christmas... Have I mentioned I love my parents? I love them quite a lot. I know making that is a pain, but I say 'pretty please,' volunteer to bring dessert, and Daddy does it for me. I know, I'm spoiled. My Dad rocks, though. Mama does too, she just usually rolls her eyes when I'm bribing Dad with food, and tells me how spoiled I am. Don't let them fool you though; they love the smoked turkey as much as I do.)

Wow. I can't stay on topic for anything tonight. So, here's this dinner I made awhile ago. (Nothing I can get sidetracked on there!)

Mushroom Turkey Tetrazzini

12 Ounce uncooked spaghetti, broken into 2" pieces
1 bouillon cube, chicken
1/2 Pound sliced fresh mushrooms
2 Tablespoon butter
2 Tablespoon all purpose flour
1/4 Cup chicken broth or sherry
1/2 Teaspoon pepper
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon ground nutmeg
1 Cup fat-free evaporated milk
2/3 Cup grated parmesan, divided
4 Cup cubed cooked turkey
1/4 Teaspoon Paprika

Cook spaghetti according to package directions. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 baking dish coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry/broth and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup parmesan until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining parmesan.
Cover and bake at 375 for 25-30 minutes or until bubbly.

Opinions: Nate & I both liked it! Personally, I am not a huge fan of paprika, so I would not add that again. Other than that, it was pretty good, and reheats well.

Make again: Yes! No paprika though. And, I may find a substitute for the evaporated milk. I didn't use all of the can I bought, and the rest of it just went to waste.

Serves: 4
Yields: 8 servings
Prep Time: 35 m
Cook Time: 25 m
Total Time: 1 hr

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