Turkey Mushroom Tetrazzini
|Ground turkey||1 Pound|
|Fresh mushrooms||1 Cup (16 tbs), chopped|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Garlic powder||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Sweet peppers||1⁄2 Cup (8 tbs), chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Almonds||2 Tablespoon, sliced|
Cook the spaghetti according to the package directions, but without adding the salt.
In a large no-stick skillet, cook the turkey and mushrooms over medium heat about 5 minutes or until the turkey is no longer pink and the mushrooms are tender, stirring occasionally.
In a small bowl, stir together the milk, cornstarch, garlic powder and black pepper.
Stir into the turkey mixture.
Cook and stir until the mixture slightly thickens and begins to gently boil.
Cook and stir for 2 minutes more.
Remove the skillet from the heat.
Stir in the spaghetti and red peppers.
Spray a 9" X 9" baking dish with no-stick spray.
Transfer the spaghetti mixture to the dish.
Sprinkle the cheese and almonds on top.
Bake at 350Â° about 10 minutes or until the mixture bubbles and the top is lightly brown.