Tetrazzini with turkey, spinach and mushrooms
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 780, total fat 47 G., saturated fats 29 G., proteins 41 G., carbohydrates 47 G., fiber 4 G., cholesterol 268 mg, sodium 581 mg, sugar 6 G.
Calories 780, total fat 47 G., saturated fats 29 G., proteins 41 G., carbohydrates 47 G., fiber 4 G., cholesterol 268 mg, sodium 581 mg, sugar 6 G.
If you have some leftover turkey or chicken after a holiday dinner, make tetrazzini pasta with turkey, spinach, and mushrooms in a creamy sauce. Spinach isn't typically considered a traditional ingredient in tetrazzini, but it adds a fresh flavor and healthy fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g wide egg noodles
- 3 tablespoons unsalted butter
- Half a small onion, diced
- 2 stalks celery, thinly sliced
- 220 g brown button mushrooms, stems removed, caps thinly sliced
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 1.5 cups heavy cream
- 12 oz (350 g) leftover skinless roast turkey breast or grilled chicken breast, chopped (about 3 cups)
- 1 package (140 g) baby spinach (about 8 cups)
- 0.5 cup grated Parmesan (about 30 g)
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Pour off 0.5 cups of water and drain the noodles in a colander. Toss the noodles with 1 tablespoon of butter and season with salt and pepper.
- Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until the vegetables have softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes.
- Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens slightly, 4 to 5 minutes.
- Add the turkey and spinach to the sauce and cook until the turkey is heated through and the spinach is wilted, about 3 minutes. Add the pasta liquid and return to a simmer. Remove from heat and stir in 1/3 cup of Parmesan cheese.
- Toss the noodles with the turkey mixture. Sprinkle with the remaining Parmesan cheese.
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