CATEGORIES
Pasta

Zesty Turkey Tetrazzini

Prep:
30 m
Cook:
1 h 0 m
Ready in:
1 h 30 m
Yum
Pasta: Zesty Turkey Tetrazzini
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INGREDIENTS
Servings: 12
Linguine pasta
1 package (16 ounce)
Butter
½
Fresh mushrooms
3 cups, sliced
Onion
1 cup, minced
Green bell pepper
1 cup, diced
Condensed Cream of Mushroom Soup
2 (10.75 ounce) cans
Chicken broth
2 cups
Cheddar cheese
2 cups, shredded
Frozen green peas
1 (10 ounce) pack
Cooking sherry
½ cup
Worcestershire sauce
1 tsp
Salt
1 tsp
Black pepper
¼ tsp, ground
Cooked turkey breast
4 cups, chopped
Parmesan
1 cup, grated
Paprika
to taste
DIRECTIONS
  • Pour water into a large pot, season it with salt and bring it to a boil. Put the linguine pasta into the pot and cook for about 8-10 mins or until al dente. Drain the pasta and set it aside.
  • Preheat the oven to 375°F/190°C/Gas Mark 5.
  • Put the butter into a big saucepan and melt it over medium heat. Add the next three ingredients (from mushrooms to bell pepper) and sauté the mixture until tender.
  • Add the condensed cream of mushroom soup and chicken broth and stir the mixture. Cook it until well heated.
  • Stir in the pasta and the next seven ingredients (from Cheddar cheese to turkey breast). Mix until all the ingredients combine and put the mixture to a baking pan that is lightly greased.
  • Top the dish with the grated parmesan cheese and paprika and bake it for 25 to 35 mins or until well heated.
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