NOT SO GUILTY Pleasure
Here is a great recipe for leftover turkey:
2 oz (dry) Fetuccinni Pasta
2 bags Shirataki Fetuccinni style noodles
1 cup swanson 99% fat free chicken broth
1/2 cup evaporated milk
4 oz marsala wine
8 oz leftover turkey breast shredded or cubed
2 med stalks celery diced
1 small onion diced
1 ten oz. package frozen chopped spinach or broccoli florets
(Alternative Veggies: 1/2 cup diced carrots and 1/2 cup frozen or fresh peas)
1/4 cup whole wheat flour
1/4 cup panko flakes
6 tablespoons grated parmesan cheese (optional)
1tsp. Kosher Salt
1/2 tsp. black pepper
1tsp chopped garlic
1/2 Tsp Dry oregano
Non Stick cooking Spray
Pre heat the oven to 350 degrees. Prepare pasta according to package directions. Drain, Rinse and dry the shirataki. Defrost the spinach or broccoli to the alternative, carrots and peas. Combine with the Pasta and Shirataki, set said. (If you used spinach, drain well).
Coat a non stick skillet with the cooking spray and sauce the onion and celery until translucent. Add the chicken broth and milk. Bring to a boil, and reduce heat to a simmer. Next whisk in the flour and add the salt and pepper, garlic, oregano and turkey. Raise heat to medium temperature, stirring frequently allow to thicken. Place pasta/vegetable combination in a well sprayed 9x13 baking dish. Pour the contents in the skillet over the pasta. Gently toss together, and add the Marsala wine. Sprinkle the top with the panko flakes. Place in the over for 1 hour. Remove from over and let rest for 5-10 minutes before serving. Sprinkle each serving with a tbsp. of parmesan if desired.
Calories per serving: 256
If you add the parmesan: 281
Enjoy!