Rachael Ray's Turkey Tetrazzini

• Meat

  • 3/4 lb Turkey breast, skinless boneless

• Produce

  • 8 oz Mushrooms
  • 1 cup Peas and carrots, frozen
  • 1/2 tbsp Thyme

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 8 oz Linguine pasta

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 6 tbsp Butter
  • 2 cups Milk
  • 1 cup Parmesan cheese, grated

Found on sugar-n-spicegals.com

Description

Ingredients

• 8 ounces linguine pasta, broken in half
• ¾ pound skinless, boneless turkey breast cut into ½ inch chunks
• salt and pepper
• 6 Tbsp butter
• 8 ounces mushrooms, sliced
• ½ Tbsp thyme
• 3 Tbsp flour
• 2 cups milk
• 1 cup chicken broth
• 1 cup grated parmesan cheese
• 1 cup frozen peas and carrots

Directions

• Preheat oven to 400 degrees. Grease a 9x13 pan.
• Cook pasta according to package
• Season the turkey with salt and pepper. In a large skillet heat 1 Tbsp butter and cook turkey till lightly browned, about 1-2 minutes. Transfer to a bowl
• Add Tbsp butter to the skillet and add mushrooms and thyme. Saute till mushrooms start to soften, about 3 minutes. Transfer to bowl with turkey
• Melt the remaining 3 Tbsp butter in skillet. Whisk in the flour and cook for 1 minute.
• Whisk in the milk and broth and bring to a boil, then simmer for 2-3 minutes to thicken.
• Stir in ½ of the parmesan and the peas and carrots. Season with salt and pepper.
• Add the turkey, mushrooms and pasta to the sauce and toss.
• Place in 9x13 dish and sprinkle with the rest of the parmesan cheese.
• (You can also add bread crumbs by melting 2 Tbsp butter and adding 1 cup bread crumbs)
• Bake in the oven for 15-20 mins