Saturday, January 19, 2013

Quick and Easy Turkey Tetrazzini


  

 

 

Tetrazzini was not something I had growing up.  In hindsight, it seems I was a dormant pasta-holic, and no one else in the family was.  In my first years out of my parents’ house, I learned to prepare several pasta dishes, one of which was tetrazzini.  I would spend hours slaving over the stove, tending my spaghetti sauce, but tetrazzini is a relatively quick and easy dish to prepare.  Tetrazzini is traditionally made with turkey, but chicken works just as well. 

 
Turkey Tetrazzini

2 cans of cream soup

2 soup cans milk

1 med/large sweet onion, chopped

8 oz mushrooms, sliced

Organic olive or coconut oil

2-3 cups chopped turkey or chicken

1 lb of linguini, cooked and drained

Grated Parmesan cheese

 


1.  Sauté chopped onions in hot oil in large skillet.  Remove from pan and set aside. 

2.  Sweat mushrooms in oil, with the skillet very hot.  Remove from pan and set aside. 

3.  Empty soup, such as cream of chicken, cream of mushroom, or one of each into skillet, and blend in milk. 

4.  Add onions, mushrooms, and turkey (or chicken) and stir to combine.  Heat over medium heat to a low simmer.  Stir as needed to keep from sticking or scorching. 

5.  Serve over hot linguini, and top with Parmesan. 

 
 

 

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