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Turkey Tetrazzini with Fetuccine

11 11 11
WW Freestyle: 7
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Leftover turkey meat tossed in a delicious creamy sauce and served over fettuccine pasta.
Servings: 6
Calories: 537


  • 8- oz . uncooked fettuccine
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small yellow onion , diced
  • 8- oz . fresh sliced mushrooms (you can also use 2 (4-ounce) cans)
  • 1 garlic clove , minced
  • 1/4 cup all-purpose flour
  • 1 cup turkey broth or chicken broth.
  • 1 cup skim milk
  • 2 cups frozen peas and carrots
  • salt and fresh ground pepper , to taste
  • 2 to 3 cups cubed turkey (I prefer using breast-meat)


  • Cook fettuccine according to package directions.
  • In the meantime, heat olive oil and butter in a large skillet.
  • Add onions and mushrooms; cook over medium heat until tender, stirring occasionally.
  • Stir in garlic and continue to cook for 1 minute.
  • In a small bowl whisk together flour and broth.
  • Add to skillet.
  • Stir in the milk and vegetables.
  • Season with salt and pepper, increase heat and bring mixture to a boil.
  • Continue to cook and stir for 1 minute or until sauce has thickened.
  • Decrease heat to medium-high and add turkey; cook for 3 to 4 minutes, stirring occasionally, until heated through.
  • Remove from heat.
  • Serve over prepared fettuccine.
Nutrition Facts
Turkey Tetrazzini with Fetuccine
Amount Per Serving
Calories 537 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 183mg61%
Sodium 777mg32%
Potassium 1053mg30%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 4g4%
Protein 66g132%
Vitamin A 4705IU94%
Vitamin C 10.3mg12%
Calcium 119mg12%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.