1 pound angel hair pasta
8 ounces crimini mushrooms, sliced
1 cup onion, diced
1 cup celery diced
3 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon cracked black pepper
3 cups diced, cooked turkey
1/2 cup butter
1/2 cup flour
4 cups chicken stock
1 cup half and half
1 cup Parmesan cheese1 cup frozen peas

Step by Step Instructions  

Melt butter over medium high heat, in a large, heavy bottomed, deep skillet or Dutch oven.

Add mushrooms, onion, garlic and celery and saute until soft.  This will take about 5 minutes.

Sprinkle flour over veggies and stir in to combine.  You are making a roux here to thicken the sauce later.

Add the chicken stock and whisk until smooth. 

Add poultry seasoning, Italian seasoning, salt and pepper and stir well.

Break the pasta in half and add to the simmering sauce.

Reduce heat to medium low and cook pasta for 8 minutes or until cooked but not mushy.

Add half and half and stir to incorporate.

Pour in half and half and stir to combine.

Add diced turkey, along with the Parmesan cheese and peas and stir well.  Continue to stir and simmer over medium low heat for 5 minutes. 

Remove from heat and allow to sit for five minutes before serving.



One Pot Turkey Tetrazzini

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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!, pub- 2484077384749308, DIRECT, f08c47fec0942fa0 [3:28]