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Judy speeds up her mother-in-law’s tetrazzini by using jarred Alfredo sauce, canned mushrooms and onion powder. We loved the peas’ pop of color, the hint of white wine and the creamy, tangy taste. —Judy Batson, Tampa, Florida
Nutritional Facts 1 cup equals 504 calories, 21 g fat (12 g saturated fat), 79 mg cholesterol, 808 mg sodium, 44 g carbohydrate, 6 g fiber, 32 g protein.
Originally published as Turkey Alfredo Tetrazzini in Simple & Delicious June/July 2012, p63
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 20, 2013 by sgallirn
My husband and I really liked it. The peas were a nice contrast in color to the dish. I used a Light version of jarred Alfredo sauce, and omitted the swiss cheese b/c there was none in the house. I think it still was wonderful. Oh, and I had no Turkey so I used canned chicken instead. Very tasty dish.
Reviewed on Jul. 20, 2012 by ref4you
Very tasty, wife even ate the leftovers.Next time I would break spaghetti in thirds or quarters when cooking, would make easier to toss
Very tasty, wife even ate the leftovers.
Next time I would break spaghetti in thirds or quarters when cooking, would make easier to toss
Reviewed on Jul. 15, 2012 by TeresaWitt
This was a bit bland, and could use fewer peas. It wasn't bad, but really nothing special.
Reviewed on May. 11, 2012 by jorg
Very good. I will make this dish again but would reduce the amount of peas and add somw ater chestnuts, clerey and garlic.
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