Turkey Tetrazzini

Recipe Courtesy of Parents.com

Prep Time  20 minutes
Total Time  4-6 hours, low heat
Serves 6-8

Ingredients

·                                 4 slices turkey bacon

·                                 1 tablespoon canola oil

·                                 1 1/2 - 2 pounds turkey tenderloin, cut into 1-inch pieces

·                                 1/8 teaspoon black pepper

·                                 1 small onion, chopped (1/3 cup)

·                                 1 8 ounce container fresh mushrooms, quartered

·                                 1 cup reduced-sodium chicken broth

·                                 1/4 teaspoon ground nutmeg

·                                 1/4 cup grated Parmesan cheese

·                                 Nonstick cooking spray

·                                 1/4 cup frozen peas

·                                 1 ounce reduced-fat cream cheese

·                                 8 ounces multigrain spaghetti, broken and cooked according to package

·                                 1/4 cup grated Parmesan cheese

1. In a large skillet, fry bacon in oil over medium-high heat for 4 to 6 minutes or until brown and crisp. Transfer to large bowl and crumble. Season turkey with black pepper. Brown in same skillet, about 2 to 3 minutes (turkey will not be cooked through).

2. Coat inside of a 4-quart slow cooker with nonstick spray and add in turkey, onion, mushrooms, chicken broth, nutmeg, and 1/4 cup Parmesan; stir to combine. Cover and cook on low-heat setting for 4 to 6 hours. Mix in peas, cream cheese, and cooked spaghetti. Let stand, uncovered, for 15 minutes. Top each serving with additional cheese. Makes 6 to 8 servings.