Turkey (or Chicken) Tetrazzini

 

 

Notes: This recipe was developed from 3 different recipes I have made over the years. Make sure you have enough liquid in the stock and cream as the pasta soaks up a lot of liquid and you don't want this dish to be too dry.

 

Ingredients:

12 oz spaghetti, broken into thirds

6 T butter, divided use

1/2 cup onion, chopped

12 oz sliced mushrooms (button or baby Bella's)

2 t minced garlic'1/4 cup flour

1 1/2 cups chicken broth (or more to taste as the pasta soaks up the liquid)

2 cups of Half-and-half

3/4 cup Parmesan cheese, grated

4 oz cream cheese cut into small pieces

1/2 t Italian seasoning

1/8 t nutmeg

1/4 cup sliced almonds

S&P

3 cups cooked chicken or turkey, shredded or chopped

3/4 cup frozen peas

1/2 cup Italian breadcrumbs

2 T chopped parsley (optional)

 

Directions:

Preheat oven to 350. Coat a 9x13 glass dish with cooking spray.

 Cook the spaghetti in a large pot of salted water according to package directions.

Melt 4 T of the butter in a large skillet over medium heat. Add the onion and cook 3-4 minutes until softened. Add the mushrooms and cook another 4-5 minutes until browned and tender.

Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.

Slowly add the chicken broth and 1/2 &1/2 to the pan, whisking constantly.

Bring the milk mixture to a simmer and cook until thickened, a few minutes.

Remove the sauce from the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until blended and season with S&P.

Drain the spaghetti and return to the warm cooking pot. Now add the chicken and peas to the pasta.

Pour the sauce over the pasta and toss to coat evenly.

Put the chicken mixture into the prepared dish. 

Melt the remaining 2 T butter. pour the melted butter into the breadcrumbs and almonds and mix to combine. Sprinkle the breadcrumb mixture over the pasta.

Bake for 20-25 minutes until bubbly and breadcrumbs are browned.