A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. —Tasia Cox, Niceville, Florida
Stovetop Turkey Tetrazzini
Stovetop Turkey Tetrazzini
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 8 ounces uncooked spaghetti
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 celery rib, chopped
- 1/2 cup chopped onion
- 1 package (8 ounces) cream cheese, cubed
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 2 cups chopped cooked turkey
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
Directions
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
