Classic Turkey Tetrazzini with Roasted Red Peppers - Easy Recipe

INGREDIENTS

6 ounces uncooked egg noodles 3 tablespoons butter 1/4 cup all-purpose flour 1 can (14-1/2 ounces) chicken broth 1 cup whipping cream 2 tablespoons dry sherry 2 cans (6 ounces each) sliced mushrooms, drained 1 jar (7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips 2 cups chopped cooked turkey 1 teaspoon Italian seasoning 1/2 cup grated Parmesan cheese

PREPARATION:

1. Cook egg noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.
2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.
3. Add mushrooms and peppers to noodles; toss well. Add half of broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, turkey and Italian seasoning in large bowl.
4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon turkey mixture into well. Sprinkle with cheese.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Protein 23 g Fiber 2 g Carbohydrate 33 g Cholesterol 125 mg Total Fat 25 g Calories 452 Sodium 1017 mg DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 2 Fat 4