This rich and creamy Turkey Tetrazzini is a dish your family will love. It is a perfect way to use leftover turkey or chicken. Try adding more vegetables to make it even healthier!
Makes: 8 Servings
Ingredients
8 oz whole wheat fettuccine, or other pasta
4 Tbs butter, unsalted
2 cups mushrooms, sliced
1 tsp dried thyme
1/2 cup all-purpose flour
2 cups chicken broth, low sodium
1 1/2 cups skim milk
4 cups cooked turkey, chopped
1 cup frozen peas
2 Tbs grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Lightly grease a 9×9-inch baking dish.
- Cook pasta in a large pot according to package instructions. Remove from heat and drain 2 minutes early.
- While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
- Stir in 1/3 cup of flour until well blended. Add the rest if needed to thicken.
- While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
- Add turkey, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
- Bake until the sauce is bubbling and the cheese is golden brown, 15-25 minutes. Let cool for 15 minutes before serving.
