Description
This 30 Minute Stovetop Turkey Tetrazzini is a creamy, comforting pasta dish made with tender shredded turkey, mushrooms, and a savory sauce cooked entirely on the stovetop. Perfect for using leftover turkey or rotisserie chicken, this recipe combines simple ingredients into a hearty meal ready in half an hour.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (optional)
- 10 ounces sliced white button mushrooms
- 2 cups low-sodium chicken broth
- 2 1/2 cups milk (whole or 2%)
- 1 (12-oz) box spaghetti (uncooked, regular, whole wheat or high-fiber)
- 2 cups cooked and shredded turkey (or rotisserie chicken or about 1 pound cooked turkey breast)
- 1/2 cup sour cream (low fat or full fat)
- 1 tablespoon butter
- 1/4 cup parmesan cheese (grated)
- Italian parsley (chopped, optional)
Instructions
- Prep: Gather all ingredients and use a 3.5 to 4.5 quart pot for best results. Ensure the turkey is cooked and shredded before starting.
- Sauté vegetables: Heat vegetable oil in the pot over medium-high heat. Add chopped onion if using, and sliced mushrooms. Cook for 6-8 minutes until the vegetables are fully softened and the mushroom liquid has evaporated to avoid a soupy texture.
- Cook the pasta: Pour in chicken broth and milk, bring to a boil over medium-high heat. Add uncooked spaghetti and cook, stirring occasionally, for about 10 minutes until pasta is almost al dente.
- Add turkey: Stir in the cooked shredded turkey and continue cooking until the pasta finishes absorbing the liquid and is fully cooked.
- Finish and serve: Remove the pot from heat. Stir in sour cream, butter, and grated parmesan cheese until creamy and well combined. Garnish with chopped Italian parsley if desired and serve immediately.
Notes
- Using low-sodium chicken broth allows you to control the saltiness of the dish better.
- Cooking mushrooms and onions thoroughly to evaporate excess liquid is key to prevent the dish from becoming watery.
- You can substitute turkey with rotisserie chicken or leftover cooked turkey breast.
- For a richer sauce, use whole milk; for a lighter option, use 2% milk.
- Italian parsley garnish adds a fresh, vibrant flavor but is optional.
