turkey tetrazzini
Original recipe is here: http://www.myrecipes.com/recipe/chicken-tetrazzini-1 Modified to fit our ingredients on hand & taste. Excellent dish, kids even ate most of it. Picked out a lot of the peas, but hey - baby steps!
prep time
30 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 pound spaghetti, fettucini, linguine, etc.
- 2 tablespoons light butter
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 12 ounces evaporated low fat milk
- 1/4 cup parmesan cheese
- 2 ounces 1/3 less fat cream cheese
- - salt & pepper to taste
- 1/2 tablespoon oil
- 16 ounces mushrooms
- 1/2 cup chopped onion
- 5 cloves garlic, chopped
- 1/2 cup white wine
- 3 cups roasted turkey or chicken
- 1 cup frozen green peas
- - cooking spray
- 4 slices bread, torn into pieces
- 1/4 cup parsley, chopped
How To Make turkey tetrazzini
-
Step 1Preheat oven to 375*. Cook pasta according to package directions. Drain.
-
Step 2Melt butter in saucepan over medium heat. Stir in flour, cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk, bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat, stir in 2 oz. Parmesan cheese, cream cheese, salt & pepper.
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Step 3Heat large skillet over medium high heat. Add 1 T. oil to pan, swirl to coat. Add mushrooms, saute 3 minutes, stirring occasionally. Add onion, garlic, saute 3 minutes. Add wine, cook 1 minute. Combine milk mixture, mushroom mixture, pasta, turkey/chicken and peas. Toss to combine. Spoon the pasta mixture into a 13x9" baking dish coated with Pam.
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Step 4Place bread in a food processor. Process until crumbs form. Combine crumbs & remaining Parmesan, sprinkle over pasta. Bake at 375* for 30 minutes or until browned and bubbly. Top with parsley.
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