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Turkey Alfredo Tetrazzini Recipe

Turkey Alfredo Tetrazzini Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:4 servings

Ingredients

  • 4 ounces thin spaghetti
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups frozen peas
  • 1-1/2 cups cubed cooked turkey or chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons white wine or chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 cup french-fried onions
  • 1/2 teaspoon paprika

Directions

  • 1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with onions and paprika.
  • 2. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 4 servings.

Nutritional Facts

1 cup: 504 calories, 21g fat (12g saturated fat), 79mg cholesterol, 808mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 32g protein .

Reviews for Turkey Alfredo Tetrazzini

Sort By :
MY REVIEW
Hilda Scott 187853
Reviewed Nov. 25, 2013

"Great supper dish and quick to make!"

MY REVIEW
sgallirn 184877
Reviewed Apr. 20, 2013

"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."

MY REVIEW
ref4you 187851
Reviewed Jul. 20, 2012

"Very tasty, wife even ate the leftovers.

Next time I would break spaghetti in thirds or quarters when cooking, would make easier to toss"

MY REVIEW
TeresaWitt 194348
Reviewed Jul. 15, 2012

"This was a bit bland, and could use fewer peas. It wasn't bad, but really nothing special."

MY REVIEW
jorg 151978
Reviewed May. 11, 2012

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.