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Easy Linguini Turkey Tetrazzini

Transform leftover holiday roast turkey or chicken into a comforting creamy pasta with this no-fuss recipe.
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Prep time
icon-clock-120 Min
Serves
icon-servings-14
Easy Linguini Turkey Tetrazzini
Catelli Classic Linguine

Ingredients

  • 1 pkg (375 g) CATELLI SMART® Linguini
  • 1 tbsp (15 mL) olive oil
  • 1  onion, chopped
  • 8 oz (250 g)  sliced mushrooms
  • 1 can (370 mL) evaporated milk
  • 1 cup (250 mL) chicken broth
  • 4 tsp (20 mL)  each cornstarch and minced garlic
  • 1/2 tsp (2 mL)  each salt and pepper
  • 1/4 tsp (1 mL)  ground nutmeg
  • 2 cups (500 mL)  chopped cooked turkey or chicken breast
  • 4 cups (1 L) lightly packed baby spinach leaves
  • 1/3 cup (75 mL) grated Parmesan cheese (approx.)

Cooking Steps

Step 1

Heat oil in a large, nonstick skillet set over medium heat. Add onion and mushrooms; cook, stirring often, for 5 minutes or until golden.

Step 2

Whisk evaporated milk with broth, cornstarch, garlic, salt, pepper and nutmeg. Stir into skillet. Cook, stirring, for 5 minutes or until thickened slightly. Add turkey and simmer over low heat for 2 to 3 minutes or until heated through.

Step 3

Meanwhile, cook linguini according to package directions. Drain well; add linguini to skillet along with spinach and Parmesan cheese. Toss until coated. Serve immediately with additional cheese (if desired).

Tips
Although this recipe is a great way to use up leftover turkey or chicken, if you have none on hand, buy pre-cooked chicken strips or a rotisserie chicken to use instead.
For a bright flavour addition, add some finely grated lemon zest along with the Parmesan cheese.
For a more adult version, add a splash of white wine to the mushrooms before stirring in the milk mixture.