Turkey Tetrazzini

By tori420d

Ingredients

• 8 oz. linguine pasta, broken in half
• 3/4 lb. skinless, boneless turkey breast, cut into 1/2-inch chunks
• Salt and pepper
• 6 tbsp. butter
• 8 oz. small white mushrooms, quartered
• 1 tbsp. chopped fresh thyme
• 3 tbsp. flour
• 2 cups milk
• 1 cup chicken broth
• 1 cup grated parmesan cheese
• 1 cup frozen peas and carrots

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

DIRECTIONS:

Preheat the oven to 400°. Grease a 9-by-13-inch baking
dish. Cook the pasta according to package directions until just
barely al dente; drain.

Meanwhile, season the turkey with salt and pepper. In a
large skillet, heat 1 tbsp. butter over medium-high heat. Add
the turkey and cook until browned, 1 to 2 minutes. Transfer to
a bowl.

Add 2 tbsp. butter to the skillet. Add the mushrooms
and thyme; season with salt and pepper. Cook until the
mushrooms start to soften, about 3 minutes. Transfer to the
bowl with the turkey.

Melt the remaining 3 tbsp. butter in the skillet. Whisk in the
flour and cook for 1 minute. Whisk in the milk and broth and
bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir
in ½ cup parmesan and the peas and carrots. Season with salt
and pepper.

Add the pasta and turkey-mushroom mixture to the sauce
and toss well to combine. Transfer the pasta mixture to the
prepared baking dish. Sprinkle with the remaining ½ cup
parmesan. Bake until the top is golden-brown and the sauce is
bubbling, 12 to 15 minutes (shorten the baking time by at least
5 minutes if you’re planning on freezing this for later).