Turkey Tetrazzini

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Turkey Tetrazzini

Turkey Tetrazzini

For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that’s often in the sherry-Parmesan sauce. As a result, we slash calories and fat in half, and reduce saturated fat by a whopping 80 percent. Even better, we transformed the dish into a fuss-free sauté that’s quick enough to prepare even after a busy day.

Serves 4

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 2 tablespoon extra-virgin olive oil, divided
  • 1 pound turkey breast cutlets, 1/4 inch thick
  • 2 1/2 cups sliced mushrooms, (about 8 ounces)
  • 3 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup dry sherry, (see Tip)
  • 1 cup low-fat milk
  • 2/3 cup frozen peas, thawed
  • 1/2 cup chopped jarred roasted red peppers
  • 1/4 cup shredded Parmesan cheese
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.

Step 2

Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.


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