Turkey Tetrazzini

By Sydny

Ingredients

• 1 lb turkey breast cutlets
• 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 medium onion, diced
• 1 pkg (8-10oz) white button mushrooms, trimmed and sliced
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/3 cup all-purpose plour or reduced-sodium chicken broth
• 8 oz whole-wheat pasta(1/2 box-angel hair, spaghetti, or linguine)
• 4 oz (1/2cup) grated parmessan
• 1 cup chopped roasted red peppers
• 1 can(about 14oz) artichoke hearts packed in water or brine, thoroughly rinsed and drained, roughly chopped
• 6 cups fresh spinach, large stems removed, leaves roughly chopped

Details

Servings 6

Preparation

Step 1

Heat oven to 350 degrees. Bring a 6 qt pot of unsalted water to a boil. While the water heats, liberaly coat a 5 qt saucepan or dutch oven with nonstick spray and heat in over medium heat.

Season the turkey cutlets with 1/4 tsp of the sat and 1/4 tsp of the black pepper. Place the cutlets on the saucepan and cook on the first side until nicely browned, 6-8 mins. Turn the cutlets over and finish cooking on the other side until browned, about 4 mins. Transfer the cutlets to a plate.

To the same saucepan, liberally reapply nonstick spray and add the onion. Cook, stirring occasionally, until soft and translucent, about 4 mins, adding a tbls of water at a time as necessary to prevent scorching.

Add mushrooms, garlic, pepper flakes. Saute, stirring occasionally, until the mushrooms are soft, about 5 mins.

Push the vegetables to the outskirts of the pan to create a well in the center. Add the flour to the well. Pour 1 cup of the chicken broth over the flour, whisking vigorously; continue whisking to combine the four and broth into a thick paste.

Slowly start to bring the vegetables into the paste, then stir to thoroughly combine. Cook for 2-3 mins, stirring occasioanally, to allow the raw flour taste to cook out.

Add the remaining 2 cups broth and whisk vigorously to combine. Still working over medium heat, bring the sauce to a gentle simmer and cook, uncovered, for 10 mins. The sauce will begin to thicken slightly.

While sauce simmers, break the pasta into 2 inch pieces with your hands. Add the pasta pieces to the boiling water and follow the directions on the pkg for al dente. Dont overcook the pasta; it will continue to cook in the oven. Reserve 1/2 cup of the cooking water; set aside. Drain pasta.

Season the sauce with the remaining 1/4 tsp salt and 1/2 tsp pepper. Add the cream cheese and 1/4 cup of the Parmesan. Stir until the cream cheese is completely incorporated.

Chop the reserved turkey cutlets into 1/2 inch pieces. Add the chopped turkey, roasted red peppers, artichoke hearts and spinach to the sauce. Cover and cook, stirring occasionally, until spinach is wilted, about 3 mins.

Add the cooked pasta. Stir until all the ingredients are evenly coated with sauce. If the sauce is too thick, thin it with the reserved pasta water, adding 2 tbls at a time and stirring after each addition to test the consistency.

Transfer the mixture to a 3 qt shallow baking dish coated with nonstick spray, and smooth the top. Or if you used a Dutch oven, simply remove it from the heat and smooth the mixture directly in the dish. Sprinkle the remaining 1/4 cup Parmesan evenly over the casserole.

Bake, uncovered, on the middle oven ranck for 20-25 mins, until the top is golden and the casserole is bubbling around the sides.