This One Pot Turkey Tetrazzini Recipe is an easy dinner idea that's perfect for using up leftover turkey or chicken! It's rich, flavorful, creamy, and comes together in 30 minutes or less in just one pan!
1cupwhite mushroomsstems removed if desired, thinly sliced
½medium onionfinely diced
1teaspoonminced garlic
1teaspoonsalt
½teaspoondried thyme
½teaspoondried parsley
¼teaspoonblack pepper
1 ½cupslow sodium chicken broth
2cupsmilk or cream*(any kind)
340gspaghetti noodlesbroken in half (¾ pound)
2cupscooked turkey or chickenchopped
1cupfrozen peas
½cupParmesan cheeseshredded
Instructions
In a large pan, heat oil over medium-high heat. Add mushrooms and onion and cook until mushrooms are browned and onions are softened, 3-4 minutes. Add garlic, salt, thyme, parsley and pepper and cook 1 minute.
Add broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Stir in cream and bring to a simmer over medium heat.
Stir in spaghetti and return to a simmer, cover and cook for 10-15 minutes, until pasta is cooked to desired doneness, stirring often.
Stir in turkey, peas and Parmesan. Cover and let sit until heated through. Serve.
Video
Notes
*If using heavy cream, you might find you need to add more broth because the sauce thickens quickly. If using milk, you may find you need to thicken the sauce at the end with corn starch.Different pastas and different liquids will require different amounts -- but this is fine! If you need to add a bit more liquid, do it. If you need to thicken the sauce after, do it. Keep in mind the sauce will thicken quickly once it is off the heat. Substitutions:
You can sub chicken for the turkey or omit and use vegetable broth for a vegetarian meal.
You can add in extra veggies as you see fit
Any cut of pasta will work -- aim for 340 grams or 3/4 pound of whatever you use.