Creating memories in the kitchen...One meal at a time.

Saturday, November 28, 2009

Turkey Tettrazini Pasta

Another great way to disguise those turkey leftovers---pasta. A light creamy, sauce, delicious pasta and veggies too. If you don't have any turkey leftovers this is great with chicken too.

Turkey Tetrazzini Pasta
Cooks's Country

2 tablespoons unsalted butter
10 ounces white mushrooms , sliced thin
Salt and pepper
2 garlic cloves , minced
1 cup heavy cream
1 tablespoon dry sherry (I use cooking sherry or just leave it out)
1 1/2 cups grated Parmesan cheese
1 pound spaghetti
3 cups cooked turkey meat , cut into bite-sized pieces
2 cups frozen peas , thawed
1. Bring 4 quarts water to boil in large pot. Melt butter in large skillet over medium-high heat. Cook mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper until golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cream and sherry and simmer until slightly thickened, about 2 minutes. Off heat, stir in Parmesan. Cover and keep warm.
2. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Add mushroom sauce, turkey, and peas, and ½ cup reserved pasta water to pot and toss to combine, adding additional reserved pasta water as needed. Season with salt . Serves 4.
Posted by: Sallie
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