TURKEY TETRAZZINI

I am just back from a week of no internet connection and my withdrawal was serious indeed. While my quilting benefited from my inability to surf my favorite blogs for hours on end, I was so afraid of missing that perfect dish. Would I ever be able to catch up on all that deliciousness?

Since DSO and I celebrated Valentine's Day on Saturday night with a wonderful dinner overlooking the Gulf of Mexico, I wanted something I knew he was craving (pasta), but something that would get my eating back on track. Thanks to wonderful seafood options, no serious damage was done during our week away, but now it's time to get serious and get those last pounds gone! So...what to make?

Tetrazzini is an American pasta dish that generally includes a cream sauce, mushrooms, and either chicken, turkey, or seafood. It is said to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.

Since I began blogging, I've tended to neglect many of our old favorites, which is a shame. Since our weather here is still cold and bleak, I was in the mood for some comfort food. Pasta in a creamy sauce fit the bill for both of us.

Serves 4 - 6

(8 WW pts based on 5 servings)

12 oz farfalle pasta (bowties)

1/2 onion, finely chopped

1 red bell pepper, seeded and finely chopped

1/2 lb fresh white button mushrooms, stem removed, caps thinly sliced

2 tbs vegetable oil

1 cup chicken broth

1/2 lb turkey breast, cubed (buy a single, thick slice at the deli) - I prefer smoked turkey breast

2 tbs flour

1 cup evaporated, skimmed milk

2 tbs grated Asiago

salt and pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook to the al dente stage.

Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the onions, peppers, and mushrooms. Reduce the heat, cover, and simmer until tender, 7-10 minutes. If the vegetables begin to stick, add a little of the chicken broth.

When the mushrooms are soft, sprinkle the flour over them and cook about 1 minute to get rid of the raw taste of the flour. Add the chicken broth and the evaporated milk and whisk as you bring the liquid to a simmer. Whisking will keep the sauce from getting lumps as it thickens.

When the liquid is simmering, add the turkey cubes. Continue to simmer about 5 minutes, until the turkey is hot and the sauce has thickened. Add the drained pasta  and Asiago cheese to the skillet, season to taste, and stir to coat the pasta with the sauce. Serve immediately.

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TASTE NOTES

I'd forgotten how much I love the taste of this simple, healthy pasta dish. The flavors are delicate, which is why I prefer the smoked turkey to plain, roasted turkey, but the dish is deeply satisfying. The sauce is plentiful, which is a good thing since we have a good-sized bowl of leftovers.