Skillet Turkey Tetrazzini

"I love this dish because you only dirty one pan. Serve with a green salad and there's dinner! Perfect comfort food!"
 
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Ready In:
45mins
Ingredients:
13
Serves:
4

ingredients

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directions

  • In large skillet, melt butter over medium-high heat.
  • Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
  • Add broth, water, and sherry; bring to a boil.
  • Stir in spaghetti.
  • Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
  • Stir in turkey, half-and-half, and peas.
  • Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
  • Remove from heat; stir in half of the parmesan, parsley, and pepper.
  • Serve with remaining parmesan.

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Reviews

  1. I made this as close to the posted recipe as possible. I was forced to make several changes because of what I had on hand, and family preferences/tastes.<br/><br/>My first change was I used 7 ounces of spaghetti (thats all that was in the previously opened box).<br/>My second change was using 3 cups of cooked, cubed chicken breast (that was left over from a roasted chicken that wasn't finished).<br/>My third change was substituting 2 Tb of dry white wine because I was out of Sherry.<br/>The family preference caused me to add 2 pinches of ground nutmeg, because our family has always made Tetrazzini with a bit of nutmeg.<br/><br/>The flavor was good as was the texture (not too soupy, not too dry). I love that it is cooked stove top and I didn't have to turn on the oven. The only complaint, other than the lack of nutmeg (which I had to add after cooking) was that there was "too much spaghetti, and not enough chicken and peas."<br/><br/>Next time, and there will be a next time, I will either cut the amount of spaghetti to about 5 to 6 ounces (instead of 8); OR double the amount of turkey/chicken and peas.<br/><br/>Thanks for posting the recipe, mydesigirl.
     
  2. Sorry,left off the stars in previous review. Don Steele
     
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