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Turkey Divine

This is a hybrid dish--somewhere between turkey divan, which has broccoli and hollandaise sauce, and turkey tetrazzini, which doesn't. Evaporated skim milk is a good stand-in for cream in a modified white sauce. The red pepper makes it divine.


  • 8 ounces dry linguine

  • 1 tbsp butter

  • 1 tbsp flour

  • 1 (14.5-ounce) can low-sodium chicken broth

  • 1 (5-ounce) can evaporated skim milk

  • 1 tbsp chopped parsley (dried is OK)

  • 2 cups cooked turkey, cut into bite-sized pieces

  • 2 cups chopped broccoli

  • 1/2 cup chopped red bell pepper

  • 2 cups sliced mushrooms (if they're large, cut in half and then slice)

  • 1/2 cup grated Parmesan cheese


Break linguine in half and cook according to package directions. Set aside.

Preheat oven to 350°F. In a saucepan, melt butter over medium heat, then stir in flour. Add chicken broth slowly, stirring to keep flour smooth. Keep stirring while cooking until sauce begins to thicken. Remove from heat and stir in evaporated skim milk and parsley.

In a shallow baking dish (about 13 by 9 inches), combine turkey, broccoli, red bell pepper, and mushrooms with the linguine. Add sauce and stir. Sprinkle top with grated Parmesan cheese.

Bake at 350°F degrees for 30 to 40 minutes or until thoroughly heated.

Serves 4

Each serving contains about 318 calories, 28 g carbohydrates, 29 g protein, 10 g fat, 606 mg sodium, and 2 g fiber.

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