How to make Chicken Tetrazzini Recipe
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No-Bake Quick Chicken Tetrazzini
Substitute reduced fat cream cheese, reduced sodium chicken broth, and whole wheat no-cholesterol noodles for traditional ingredients for a healthier version of this popular Italian dish.
Cooking With Intention - Turkey Tetrazzini
Turkey Tetrazzini
Ingredients
8 oz. Cooked Pasta
2 Tbsp Olive Oil
8 oz. Sliced mushrooms
3 Diced Shallots or 2 Diced Shallots & ½ Small Onion
2 Tbsp. Minced Garlic
3 Cups Chopped Cooked Turkey
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tbsp Italian Seasoning
3 Tbsp. Butter
3 Tbsp. Flour
½ Cup White Wine
1 Cup Chicken Broth
½ Cup Reduced Fat Sour Cream
1 Cup Shredded Parmesan Cheese
1-1/2 Cup Shredded Mozzarella Cheese
1 Cup Chopped Parsley
Directions
1. Preheat oven to 375ᵒ
2. Spray baking dish with cooking spray.
3. Cook pasta as per package directions.
4. Heat 1 Tbsp. olive oil and 3 Tbsp. butter in large skillet on medium high heat.
5. Add diced shallots/onion and mushrooms and cook until mushrooms are done sweating and shallots are translucent – approximately 5 minutes.
6. Add garlic, spices and flour and combine well.
7. Add white wine and chicken broth and combine well.
8. Add reduced fat sour cream, shredded parmesan cheese and ¾ cup parsley and combine well and let simmer for 1 minute.
9. Turn off heat.
10. Add pasta and turkey and combine well.
11. Put pasta mixture into baking dish and top tinfoil and bake for 15 minutes.
12. Remove from oven and top with mozzarella cheese without tinfoil and bake for an additional 15 minutes until cheese is melted and bubbly.
13. Change oven to broil and watch carefully. Broil just enough to add some color and to crust the cheese and remove from oven.
14. Top with remaining parsley and serve hot.
ENJOY
Leftover Turkey? Make Creamy TURKEY Tetrazzini!
Turkey tetrazzini is one of the best recipes for leftover Thanksgiving turkey. Creamy baked pasta with turkey, veggies, and a crispy top! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅TURKEY TETRAZZINI INGREDIENTS:
➤16 oz whole wheat spaghetti
➤1/3 c dry-packed sun-dried tomatoes
➤2 tbsp unsalted butter
➤1 tbsp extra virgin olive oil
➤1 small yellow onion, finely chopped
➤3 cloves garlic, minced
➤16 oz sliced cremini (baby bella) mushrooms
➤1 tbsp sherry vinegar
➤1/4 c white whole wheat flour
➤3-4 c reduced sodium chicken broth
➤4 oz reduced fat cream cheese
➤1 tbsp Worcestershire sauce
➤1 tsp smoked paprika
➤1 tsp kosher salt
➤1/2 tsp black pepper
➤3 c cooked, shredded turkey (or chicken)
➤10 oz frozen green peas
➤2/3 c freshly grated Parmesan cheese
➤2/3 c shredded Provolone, Mozzarella, or Monterey jack cheese
➤1 c whole milk plain Greek yogurt
➤1/2 c Panko breadcrumbs (whole wheat if possible)
✅DIRECTIONS:
1. Preheat the oven to 350 F. Coat a deep 9x13 baking dish with nonstick spray.
2. Cook the pasta in salted water until it is just below al dente (it should still be too chewy to eat; the pasta will cook more in the oven). Drain and set aside.
3. Place the sun-dried tomatoes in a small bowl with hot water. Set aside to rehydrate (skip if using oil-packed sun-dried tomatoes,; simply drain them and pat off excess oil).
4. In a Dutch oven or deep pot, heat the butter and oil over medium heat. Once the butter is melted, add the onion and sauté until softened and turning translucent, about 5 minutes.
5. Add the mushrooms and garlic, then increase to medium high. Sauté until the mushrooms begin to soften, about 5 minutes, stirring periodically.
6. Stir in the sherry vinegar and let cook 30 seconds.
7. Sprinkle the flour over the top, then stir to coat the mushrooms. Continue cooking, stirring periodically for 2 minutes.
8. Pour in 3 cups of broth. Bring to a gently boil and let cook, stirring fairly often, until the mixture is reduced by about 1/3, about 6 to 8 minutes.
9. Remove the pan from the heat. Add the cream cheese, Worcestershire, smoked paprika, salt, and pepper. Stir until the cream cheese is mostly melted.
10. Drain and chop the sun-dried tomatoes. Add to the pot with the turkey, peas, Provolone cheese, and Parmesan cheese. Stir until the cheese is melted, then stir in the Greek yogurt.
11. Add the pasta and stir it to combine. If it looks very thick, add more broth as needed.
12. Pour the pasta mixture into the prepared baking dish. Sprinkle the Panko over the top. Bake the turkey tetrazzini for 25 minutes, or until the casserole is hot and bubbly. Remove from the oven and let rest a few minutes.
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???? PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE:
➤RELATED RECIPES:
➤Hamburger Casserole:
➤Pulled Pork Quesadilla:
➤Mexican Chicken Casserole:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Sauté the onions
1:34 Sauté the mushrooms
3:16 Add whole wheat flour
4:14 Add the broth and simmer
4:47 Drain the pasta
5:11 Season the sauce
6:11 Add cream cheese and sun-dried tomatoes
7:00 Add cheeses and turkey
8:55 Add pasta
9:55 Prepare baking dish and add panko
11:09 Taste test
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