This is a meal my mom used to cook for us every now and again. Hearing the word “tetrazzini” reminds me of my childhood even though I can’t quite describe how it tastes. Cheesy. Comforting. Yummy.
It involved melting butter in a pan and then adding flour to make a sauce, something I commonly fail at but this time, it turned out wonderfully. Once the sauce was made, I knew it was going to be really good. We usually made it with chicken but we had a ton of leftover turkey from my mother’s day roast so we used that instead. It was delicious!
Here’s what you need:
2 Cups cooked, diced chicken or turkey
8 oz. thin spaghetti
4 T butter
3 T flour
1/4 t. cayenne pepper
1 t. salt
2 Cups chicken broth
3/4 Cup Half-and-Half
1 Cup Parmesan cheese, divided
1 T lemon juice
1/2 lb. sliced mushrooms
And here’s what you do:
Cook pasta al dente. As pasta cooks, heat 3 T butter in saucepan. Add flour and stir until smooth. Add pepper and salt. Slowly add broth and bring to a boil. Simmer until slightly thickened. Stir in half-and-half, chicken and 3/4 cup cheese.
In a skillet heat lemon juice and remaining butter. Add mushrooms, and sauté until juice cooks off about 5 minutes.
Drain pasta, combine with cream mixture. Add turkey and place in shallow baking dish, spread mushrooms over pasta. Sprinkel with remaining cheese.
Bake for 20 minutes at 375 or until bubbly and lightly browned.
I hope you enjoy it as much as I do! Hubs said it was super good and I’m thinking it will make a good freezer meal for when the new baby gets here.