- prep 15 min cook 40 min
- serves 4
This dish was first made in a restaurant, using chicken, and was named for an opera star of the 1890s, Luisa Tetrazzini. Over the years, countless cooks have made the dish at home, resulting in numerous delicious variations like this turkey version.
- 6 oz. spaghetti
- 1 can (12 oz.) evaporated skimmed milk
- 1/2 cup low-fat (1% milkfat) milk
- 2 tbsp. all-purpose flour
- 1 tsp. low-sodium Worcestershire sauce
- 1/4 tsp. each salt and white or black pepper
- 1/2 cup shredded cheddar cheese (2 oz.)
- 2 cups chopped cooked turkey breast or chicken breast
- 1 jar (2 1/2 oz.) sliced mushrooms, drained
- 2 tbsp. chopped drained canned pimientos (optional)
- 1/3 cup fresh bread crumbs
- 1/4 cup grated Parmesan cheese
How to make it 50 minutes
Nutritional Information(per serving)
- Calories: 458
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 84mg
- Sodium: 569mg
- Carbs: 51g
- Protein: 41g
- Fiber: 2g
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