30 Minute Lighter Stovetop Turkey Tetrazzini

• Meat

  • 2 cups Turkey, cooked and shredded

• Produce

  • 10 oz Button mushrooms, white
  • 1 Italian parsley
  • 1/2 cup Onion

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz Spaghetti, whole wheat

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 2 1/2 cups Low-fat milk
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Sour cream, fat-free

Found on savorynothings.com

Description

Directions

• Heat the oil in a large pot one medium-high heat. Add the onion (if using) and mushrooms and cook until starting to soften. This should take about 2-3 minutes.
• Pour the chicken stock and milk into the pot, cover and bring to a boil over high heat. Add the spaghetti to the pot and cook until almost al-dente, about 10 minutes. Stir in the cooked turkey meat and finish cooking until the pasta is done.
• Take the pot off the heat, stir in the sour cream, butter and cheese. Serve immediately garnished with chopped parsley, if you like.

Nutrition