One-Pan Turkey Tetrazzini

10

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

One-Pan Turkey Tetrazzini

Photo, Erik Putz.

This comforting and creamy turkey tetrazzini is cooked in one pan–which means easy clean up after dinner's finished.


Ingredients

  • 1/4 cup garlic butter , divided
  • 400 g turkey breast , thinly sliced into strips
  • 1 227-g pkg sliced cremini mushrooms
  • 3 cups water
  • 1 cup 10% cream , divided
  • 250 g spaghettini
  • 1/2 tsp salt
  • 1 cup frozen peas , thawed
  • 1 cup grated parmesan , divided
  • 1 tbsp lemon zest
  • 3 tbsp finely chopped parsley
  • Lemon wedges

Instructions

  • Melt 1 tbsp garlic butter in a very large frying pan over medium-high. Add turkey. Cook, stirring occasionally, until golden brown and no pink remains, 6 to 7 min. Transfer to a bowl.
  • Add 2 tbsp of the remaining garlic butter to pan, then mushrooms. Cook until mushrooms begin to brown, 5 to 6 min. Transfer to bowl with turkey.
  • Add water, 1/2 cup cream, spaghettini and salt to pan. Gently boil, stirring often, until pasta is tender and all liquid has been absorbed, 8 to 10 min. Stir in remaining 1 tbsp garlic butter, 1/2 cup cream, peas, 1/2 cup parmesan, lemon zest, turkey and mushrooms and cook until warmed through, 1 to 2 min.
  • Divide among 4 bowls. Sprinkle with remaining parmesan and parsley. Serve with a squeeze of lemon overtop.

Kitchen Tips

  • If all the dry pasta isn’t covered by liquid, break the noodles in half.
  • To cut turkey into strips, first cut into 1/2-in. thick slices, then cut slices into 3-in. long strips.
  • Substitute 375 g cooked, leftover turkey, cutting into strips and starting with Step 2.
  • Substitute with chicken if you prefer.

Nutrition (per serving)

  • Calories
  • 639,
  • Protein
  • 43 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 26 g,
  • Fibre
  • 5 g,
  • Sodium
  • 836 mg.
  • Excellent source of
  • vitamin A