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One-Pan Turkey Tetrazzini

47

  • Prep Time15 min
  • Total Time35 min
  • Makes4 servings
Turkey tetrazzini on a plate.

Photo, Erik Putz.

Chatelaine Triple Tested

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

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