Turkey Tetrazzini

Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.
The dish is named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented ca. 1908-1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City.
There is no universal standard for the dish, so various parts are missing or substituted in various recipes. For example, another kind of nut, or different hard cheese. The name is often expanded to describe the specific meat used (e.g. Chicken Tetrazzini, or Tuna Tetrazzini).

Ingredients

• 1 tablespoon margarine, low-calorie
• 2 cup(s) mushrooms, sliced
• 2 tablespoon flour, all-purpose
• 1 teaspoon paprika
• 2 cup(s) milk, fat-free evaporated
• 1/4 cup(s) cheese, Swiss, low-fat, grated
• 1/2 cup(s) scallion(s) (green onions), sliced
• 1/4 cup(s) pepper(s), red, bell, diced
• 1/2 cup(s) turkey, cooked, diced
• 1 pounds pasta, spaghetti, cooked
• 1 tablespoon cheese, grated Parmesan

Preparation

1. Preheat the oven to 350 degrees F. Melt the margarine in a heavy skillet over medium-high heat. Add the mushrooms and saute for 5 minutes. Sprinkle the flour and paprika over the mushrooms. Add the milk and stir until thickened.
2. Add the remaining ingredients except the Parmesan cheese. Pour the mixture into a 2-quart casserole dish. Sprinkle with the Parmesan cheese. Bake for 15 minutes until bubbly.

Nutritional Info (Per serving):

Calories: 243, 

Saturated Fat: 2g, 

Sodium: 154mg, 

Dietary Fiber: 2g, 

Total Fat: 4g, 

Carbs: 35g, 

Sugars: 9g, 

Cholesterol: 19mg, 

Protein: 17g

Exchanges: 

Vegetable: 1, 

Starch: 2, 

Lean Meat: 1

Carb Choices: 2.5