Skillet Turkey Tetrazzini |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I love this dish because you only dirty one pan. Serve with a green salad and there's dinner! Perfect comfort food! Ingredients:
2 tablespoons butter |
8 ounces cremini mushrooms, sliced |
2 garlic cloves, minced |
1 (14 ounce) can chicken broth |
1 cup water |
1 tablespoon dry sherry |
8 ounces spaghetti, broken in half |
2 cups cooked turkey, cubed |
2 cups half-and-half, at room temperature (regular or fat-free) |
1 cup frozen peas |
1/2 cup parmesan cheese, grated (divided) |
1 tablespoon italian parsley, minced |
fresh ground black pepper, to taste |
Directions:
1. In large skillet, melt butter over medium-high heat.
2. Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
3. Add broth, water, and sherry; bring to a boil.
4. Stir in spaghetti.
5. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
6. Stir in turkey, half-and-half, and peas.
7. Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
8. Remove from heat; stir in half of the parmesan, parsley, and pepper.
9. Serve with remaining parmesan.
|
|