This skillet turkey tetrazzini boasts the creamiest pasta, seasoned turkey breast and a simple method that will make this meal one of your go-to favorites!
I can say with certainty that my kids will dread dinner based on the name of the dish we are having. If I say we are having meatloaf, they will run for the hills. If I say we are having vegetable soup, they will make gagging noises. If I say we are having pot pie, they will turn their little noses up and walk away.
The name of the meal can make or break our meal times. I have learned that the name of my dish has to be just as good as the taste of the dish. Lasagna, pastitsio, pasta primavera…these are fun foods. I can load them with vegetables and that’s ok because they sound delicious. Now I can add this tetrazzini to my repertoire. Tetrazzini, what a word. It bounces off the tongue, doesn’t it?
This turkey tetrazzini has peas and mushrooms, but that was ok by my kids because those veggies are surrounded by velvety, creamy pasta that is rich tasting and smooth. The turkey is succulent and flavorful. I used Honeysuckle Turkey Breast Tenderloins that were already marinated and easy to prepare.
The key to the creamy pasta sauce is to boil the pasta IN milk. The starch released during the cooking process will thicken up the richer milk much quicker than using another milk type of milk. I did add cream cheese and grated Romano cheese to this sauce as well, although Parmesan cheese would work well too if that is what you have on hand.
The turkey breast was a dream. Since it came already marinated all I had to do was cook it. I did this ahead of time; the broiler made quick work out of it. The marinade added so much flavor to the turkey and kept it so tender and moist. I could have served the turkey on the side, but I wanted the flavor of the sliced turkey to work with the sauce which is why I sliced it and added it to the pasta just before baking.
As for baking the skillet, this is only to get a little crust on top with the buttered breadcrumbs. It was my preference, you could easily skip the bread crumbs and that last step. Serve your turkey alongside your cheesy pasta and dinner is served! A great sounding, great TASTING dish!
- 1 30 oz Honeysuckle White® Rotisserie Turkey Breast
- 2 teaspoons olive oil
- 1/4 cup diced onions
- 1 cup sliced baby bella mushrooms
- 1 clove garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 4 cups whole milk
- 1 32 oz container low-sodium chicken broth
- 1 lb cavatappi pasta
- 4 oz cream cheese
- 3/4 cup grated Pecorino Romano cheese
- 1 cup frozen peas
- 1/2 cup Italian bread crumbs
- 2 tablespoon butter, melted
- Cook turkey according to package directions.
- Preheat oven to 350 degrees.
- In a large, deep skillet heat olive oil over medium heat. Add onions and cook for 3-4 minutes or just until tender. Stir in mushrooms and garlic. Cook mixture for 3-5 minutes or just until mushrooms begin to soften (do not let them soften completely). Stir in fresh herbs and cook for 1 minute. Remove mushrooms from the pan and set aside.
- Add milk and broth to the same pan. Bring to a boil and stir in pasta. Cook pasta until al dente stirring often to prevent scorching. When pasta has cooked reduce heat and allow the milk to thicken. This could take another 5-8 minutes. When milk has thickened, stir in cheeses until incorporated. Stir in reserved mushrooms and peas.
- Slice turkey breasts and arrange sliced over the pasta.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle bread crumbs on top. Bake for 10-12 minute or until cheese is bubbly. Broil dish for 2 minutes or just until the bread crumbs are toasted.
Amount Per Serving Calories 675Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 169mgSodium 643mgCarbohydrates 48gFiber 4gSugar 12gProtein 63g