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Turkey Tetrazzini on a plate

Rich Turkey Tetrazzini Pasta Twist

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz spaghetti or linguine
  • 3 cups cooked turkey shredded or diced
  • 4 tablespoons butter
  • 8 oz mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry white wine or additional chicken broth
  • 1 1/2 cups shredded Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. Heat oven to 375°F. Cook pasta per package until al dente; drain well and set aside.
  2. Melt 3 tablespoons butter in large skillet over medium-high. Cook mushrooms 5-6 minutes until golden, onion another 3 minutes until softened, then garlic 30 seconds.
  3. Sprinkle in flour; stir constantly 1 minute to remove raw taste.
  4. Slowly whisk in broth and wine to prevent lumps; simmer 3-4 minutes until slightly thickened.
  5. Reduce to medium-low; add cream, 1 cup Parmesan, thyme, salt, and pepper. Gently simmer 2-3 minutes until smooth and creamy.
  6. Toss pasta and turkey in sauce to coat; transfer to greased 9x13-inch dish.
  7. Mix mozzarella, remaining 1/2 cup Parmesan, and panko in small bowl; scatter evenly over. Dot with remaining 1 tablespoon butter.
  8. Bake 25-30 minutes until golden and bubbling. Cool 5 minutes; garnish with parsley and serve hot.