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Easy Turkey Tetrazzini

Turkey Tetrazzini is an American classic. Invented in San Francisco at the Palace Hotel, it's named for a turn-of-the-century Italian opera singer, Luisa Tetrazzini. This easy version is not only lighter than the original, it takes much less time to prepare. Start-to-finish you can have this creamy pasta dish on the table in 30 minutes.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
458 calories per serving

Ingredients

> 8 oz spaghetti
> 1/4 cup all-purpose flour
> 2 cups fat-free milk
> 2 tsp butter, divided
> 1/2 cup finely chopped onion
> 1 cup sliced fresh mushrooms
> 2 cups cubed turkey
> 1/4 cup grated Parmesan cheese

Steps

1
Cook spaghetti according to package directions. Drain and keep warm.
2
In a small bowl, whisk together the flour and milk.
3
Melt 1 teaspoon of the butter in a skillet over medium heat, add onions and cook until tender and translucent.
4
Remove onions from skillet and reserve.
5
Melt remaining 1 teaspoon of butter, add mushrooms and saute until lightly browned.
6
Return onions to skillet. Add milk mixture to skillet and cook, stirring constantly, until thick and bubbly.
7
Add cubed turkey to the sauce and heat through.
8
Plate out spaghetti and divide sauce over each portion. Sprinkle with Parmesan cheese.

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