Turkey Tetrazzini

Turkey Tetrazzini
Turkey Tetrazzini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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).

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