Skinny-Yet-Sinful Turkey TettraziniBrooke McLay
After indulging in all the classic fixin’s for Thanksgiving dinner, a day-after supper that is light on calories is always a welcome treat. Such is the case with this delicious recipe. Creamy and comforting enough for chilly November evenings, this recipe is also loaded with veggies and coated in a flavorful white sauce. It’s an ideal way to use up your Thanksgiving leftovers while getting a day’s supply of fresh veggies. Something your post-thanksgiving belly is sure to thank you for.
Light & Lovely Turkey Veggie Tettrazini
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cups eggplant, sliced into small pieces
- 1/2 cup green beans, sliced thin
- 1/2 cup carrots, sliced thin
- 1/4 cup corn
- 2 tablespoon butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 1/2 cup lite sour cream
- 1/2 Italian dressing package
- 1/2 cup grated Parmesan cheese, shaved
- 2 cups cubed turkey
Place cooked pasta in a large baking dish. Set aside.
In a large skillet, heat the olive oil and add onion. Saute for 1-2 minutes, then add eggplant, green beans, and carrots. Saute an additional 4-6 minutes, or until tender. Add corn to the mixture, thenpour atop pasta in large baking dish. Set aside.
Add butter to the skillet and whisk in flour, salt, and pepper. Immediately whisk in chicken broth. Once the mixture is slightly thickened, whisk in sour cream and Italian dressing. Stir in the turkey, then pour over the pasta and veggies, stirring them slightly to coat with the sauce. Sprinkle with parmesan cheese and bake in an oven preheated to 425 degrees for 12-15 minutes, or just until