Categories: Entree - Chicken

Ingredients

• 10 oz. mushrooms, sliced
• 5 T. unsalted butter
• 1/4 C. all-purpose flour
• 1 3/4 C. milk
• 2 C. chicken broth
• 1/4 C. dry white wine
• 10 oz. spaghetti
• 3 C. chopped cooked turkey (or chicken)
• 1 sm. jar diced pimentos
• 1 C. cooked peas
• ⅔ C. freshly grated Parmesan
• ⅓ C. fine fresh bread crumbs

Directions

1. Pre-heat oven to 375°.

2. In a large saucepan cook the mushrooms in ¼ cup of butter over moderate heat, stirring until most of the liquid has evaporated. Stir in the flour and cook the mixture over low heat, stirring for 2 minutes. Add the milk, broth and wine; whisking, bring the mixture to a boil, then simmer the sauce for 5 minutes.

3. In a pot of boiling, salted water, cook the spaghetti until it is al dente; drain well. In a large bowl, combine spaghetti, mushroom sauce, turkey, peas and salt and pepper to taste. Stir in ⅓ cup Parmesan, and transfer the mixture to a buttered 9X13 casserole. In a small bowl combine the remaining ⅓ cup of Parmesan, breadcrumbs and salt and pepper. Sprinkle the mixture over the tetrazzini and dot the top with the remaining 1 tablespoon of butter, cut it into bits. Bake for 30 to 40 minutes.

Email to a friend | Print this recipe | Back