
CLASSIC TURKEY TETRAZZINI



INGREDIENTS
- 4 tablespoons Fleischmann's® Original Spread-tub
- 1/4 cup Ultragrain® All Purpose Flour
- 2-1/2 cups fat free milk
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1/4 cup Culinary Circle Shredded Parmesan Cheese
- 8 ounces dry whole grain linguine pasta, uncooked
- 1-1/2 cups sliced fresh button mushrooms
- 1/2 cup chopped white onion
- 1/4 cup chopped celery
- 2 teaspoons finely chopped garlic
- PAM® Original No-Stick Cooking Spray
- 1-1/2 cups cut-up cooked turkey breast
- 1/2 cup frozen green peas
- 2 tablespoons dry unseasoned whole grain bread crumbs
DIRECTIONS
Preheat oven to 350°F. Make Sauce: Melt the 4 tablespoons Fleischmann’s in medium saucepan over medium heat. Stir in flour. Cook 1 minute or until mixture is bubbly, stirring constantly. Gradually stir in milk, vinegar, salt, pepper and thyme. Cook 5 minutes, stirring frequently. Reduce heat to low; cook an additional 5 minutes or until sauce has thickened slightly. Stir in the 1/4 cup cheese. Remove from heat; cover and set aside.
Make Tetrazzini: Prepare pasta according to package directions. Drain pasta; set aside.
Meanwhile, melt the 2 tablespoons Fleischmann’s in large skillet over medium heat. Add mushrooms, onion, celery and garlic. Cook 7 minutes or until celery is crisp-tender, stirring frequently.
Spray 13x9-inch glass baking dish with cooking spray; set aside. Add pasta, sauce, turkey and peas to skillet. Toss to combine well. Spoon tetrazzini mixture into baking dish. Sprinkle with the 1/4 cup cheese and bread crumbs. Bake 20 minutes or until hot.