Recipe: Healthy Turkey Tetrazzini
1 pound uncooked linguine
4 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup flour
3 cups lowfat chicken broth
2 cups lowfat milk
1 1/2 cups freshly grated Parmesan cheese
4 cups diced cooked turkey
Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.
In a large pot of lightly salted, boiling water, cook the linguine until al dente. Drain and transfer to the casserole dish.
Combine olive oil and butter in a medium saucepan and turn heat to medium. Cook for 20 seconds. Stir in the flour and cook for 1 minute, stirring. Whisk in the broth and milk. Cook, stirring, until the sauce boils. Continue to cook until it thickens slightly. Remove from the heat and stir in 1 1/4 cups of the Parmesan cheese.
Toss the cooked linguine with the sauce and the diced turkey. Sprinkle the top of the casserole with the remaining 1/4 cup Parmesan cheese. Bake the casserole, uncovered, for 45 to 50 minutes, or until the topping is golden brown.