See Also: Turkey Tetrazzini with Roasted Red Peppers(recipes)
Chicken Tetrazzini with Roasted Red Peppers(recipes)
Turkey Sandwiches with Roasted Bell Peppers(recipes)
Enlightened Turkey Tetrazzini(recipes)
Oven-Roasted Peppers and Onions(recipes)
Green peas with roasted red peppers and chorizo(recipes)
Green Beans with Blue Cheese and Roasted Peppers(recipes)
Roasted Red Peppers filled with Monkfish, Couscous and a Pomegranate Sauce(recipes)
Roasted Turkey Rolls(recipes)
Turkey and Roasted Pepper Quesadillas(recipes)

bacteriotropin (medicine) and Turkey Tetrazzini with Roasted Red Peppers (recipes)


bacteriotropin (medicine)


bacteriotropin
<microbiology> Something which combines with bacteria, such as an antibody, so that the bacteria becomes more likely to get destroyed by its host's immune system.


Turkey Tetrazzini with Roasted Red Peppers (recipes)


Chicken Tetrazzini with Roasted Red Peppers

Prep and Cook Time: 20 minutes

Yield: Makes 6 servings



Ingredients:



6ounces uncooked egg noodles

3tablespoons butter

1/4cup all-purpose flour

1can (14-1/2 ounces) chicken broth

1cup whipping cream

2tablespoons dry sherry

2cans (6 ounces each) sliced mushrooms, drained

1jar (7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips

2cups chopped cooked turkey

1teaspoon Italian seasoning

1/2cup grated Parmesan cheese









Preparation:





1.Cook egg noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.2.Meanwhile, melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.3.Add mushrooms and peppers to noodles; toss well. Add half of broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, turkey and Italian seasoning in large bowl.4.Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon turkey mixture into well. Sprinkle with cheese.









Nutritional Information:







Serving Size:







Protein

23 g







Fiber

2 g







Carbohydrate

33 g







Cholesterol

125 mg







Total Fat

25 g







Calories

452







Sodium

1017 mg









Dietary Exchange:







Meat

2







Vegetable

1







Starch

2







Fat

4