Skillet Turkey Tetrazzini
This Skillet Turkey Tetrazzini is a quick, one-pan meal that’s perfect for using up Thanksgiving leftovers. The creamy sauce, tender turkey, and pasta come together beautifully in a skillet, creating a comforting dish that’s both easy to make and satisfying. Ideal for busy nights, this recipe gives a delicious twist to classic turkey tetrazzini.
Calories
Ingredients
- 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
- 1-1/4 cups chicken broth I used 1 1/4 cup water and crushed a bouillon cube
- ½ 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
- ¼ cup grated Parmesan cheese
Instructions
- 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.
- Stir in garlic and flour and cook, stirring constantly, 2 minutes.
- Whisk in broth and Hellmann's® or Best Foods® Real Mayonnaise; bring to a boil.
- Reduce heat and simmer, stirring occasionally, 2 minutes or until thickened.
- Stir in turkey, linguine, peas and cheese and cook 2 minutes or until heated through. Season, if desired, with salt and pepper.