Bacon Turkey Tetrazzini
With a bit of dry sherry, this pasta dish is perfect for a date or a night with your significant other.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices | bacon |
|
| 6 | tablespoons | butter |
|
| ¾ | cups |
mushrooms
sliced |
|
| ⅓ | cup |
onions
chopped |
|
| 6 | tablespoons | all-purpose flour |
|
| ¼ | teaspoon | black pepper |
|
| 1 ½ | cup | chicken broth |
|
| 1 ½ | cup |
cream
half and half |
|
| 3 | tablespoons |
sherry
dry (optional) |
|
| 8 | ounces |
spaghetti
cooked (3 1/4 c) |
|
| 2 | cups |
turkey
or chicken, cooked |
*
|
| 1 | x | Parmesan cheese |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Trans-fat Free
Directions
Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6 to 7 minutes, covered. Crumble and set aside.
Add butter to dish with mushrooms and onions. Cook on High 4 to 5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and ½ & ½, mix well and cook on High 9 to 10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13 to 15 minutes, stirring once. Garnish with parsley.
Serves 6-8.
Great for using leftover turkey after Christmas or Thanksgiving.
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