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Turkey Tetrazzini
Chicken broth is thickened into a creamy sauce, then combined with spaghetti, turkey or chicken and vegetables for a satisfying meal.
Quick Facts
Prep Time: 15 minutes
Bake Time: 30 minutes
Yield: 8 servings
Ingredients
- 1/4 cup butter OR margarine
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 3 tablespoons Argo® Corn Starch
- 2-1/2 cups chicken broth
- 1/3 cup dry sherry
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon hot pepper sauce
- Pinch of salt
- Pinch of black fine grind pepper
- 8 ounces spaghetti, cooked and drained
- 3 cups diced or shredded cooked turkey or chicken
- 3/4 cup grated parmesan cheese
- 1/4 cup coarsely chopped roasted red peppers OR pimientos
- 2 cups shredded cheese (optional)
Directions
- Preheat oven to 350°F. Melt butter in Dutch oven or large pot over medium heat. Add mushrooms and onion; cook 1 minute, stirring frequently.
- Stir in corn starch until blended. Remove from heat. Gradually stir in chicken broth and sherry until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat.
- Add parsley, hot pepper sauce, salt and pepper. Gently stir in spaghetti, chicken, Parmesan and red pepper. Spoon into ungreased 9 x 13-inch baking dish. If desired, top with shredded cheese.
- Bake in 350°F oven 30 minutes or until heated through and cheese is melted.
- RECIPE VARIATION: To add a kick to tetrazzini, try adding 1 can diced tomatoes with green chilies (drained) along with spaghetti and chicken in step 3.
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