Stovetop Turkey Tetrazzini
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. —Tasia Cox, Niceville, Florida
Ingredients
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8 ounces uncooked spaghetti
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2 tablespoons butter
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1 cup sliced fresh mushrooms
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1 celery rib, chopped
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1/2 cup chopped onion
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1 package (8 ounces) cream cheese, cubed
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1 can (10-1/2 ounces) condensed chicken broth, undiluted
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2 cups chopped cooked turkey
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1 jar (2 ounces) diced pimientos, drained
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1/4 teaspoon salt
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1/4 cup grated Parmesan cheese
Directions
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1.
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir 6-8 minutes or until mushrooms are tender.
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2.
Add cream cheese and broth; cook, uncovered, over low heat 4-6 minutes or until blended, stirring occasionally. Add turkey, pimientos, salt and spaghetti; heat through, tossing to coat. Serve with Parmesan cheese.
Nutrition Facts
1 cup: 420 calories, 21g fat (11g saturated fat), 102mg cholesterol, 717mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 25g protein.
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