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Skillet Turkey Terazzini |

Skillet Turkey Tetrazzini


  • 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread (I just used butter)
  • 8 ounces sliced mushrooms (I only did half this since my family doesn’t love mushrooms)
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 Tbsp. all-purpose flour
  • 11/4 cups chicken broth (I used 1 1/4 cup water and crushed a bouillon cube)
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 cup cut-up cooked turkey (chicken would also work)
  • 8 ounces linguine, cooked and drained
  • 1 cup frozen green peas, thawed
  • 1/4 cup grated Parmesan cheese


  1. Melt spread in 12-inch skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until vegetables are golden. Reduce heat to medium.
  2. Stir in garlic and flour and cook, stirring constantly, 2 minutes.
  3. Whisk in broth and Hellmann’s® or Best Foods® Real Mayonnaise; bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, 2 minutes or until thickened.
  5. Stir in turkey, linguine, peas and cheese and cook 2 minutes or until heated through. Season, if desired, with salt and pepper.
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