Turkey Alfredo Tetrazzini |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Judy speeds up her mother-in-lawâs tetrazzini by using jarred Alfredo sauce, canned mushrooms and onion powder. We loved the peasâ pop of color, the hint of white wine and the creamy, tangy taste. âJudy Batson, Tampa, Florida 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.
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