Turkey Tetrazzini

8 oz linguine cooked according to package instructions, drained; keep warm ¼ cup unsalted butter
8 oz fresh sliced mushrooms
3 Tbsp flour
2 cups chicken broth
1 cup plain non-fat yogurt
½ cup green chilies
1 leek, chopped
1 stalk celery, chopped
½ tsp nutmeg
1 tsp pepper
3 cups cooked turkey
¾ cup grated parmesan cheese

Preheat oven 350º.

Combine flour and ¼ cup of the chicken broth until smooth.

In Dutch oven sauté celery, leeks and mushrooms in butter over medium heat until tender. Reduce heat and stir in flour mixture; cook one minute until smooth and bubbly; gradually add remaining chicken broth, stirring constantly. Cook and stir constantly until mixture boils and thickens; about 5 minutes.

Remove from heat and stir in yogurt, chilies, turkey, nutmeg and pepper. Add linguine and toss to mix. Spoon into a 3 quart ungreased baking dish and sprinkle with parmesan cheese. Bake 30-45 minutes until hot and bubbly.

Garnish with celery leaves (optional) before serving. Yield: 8 servings




© Crackerberries 2011