Transform leftover holiday roast turkey or chicken into a comforting creamy pasta with this no-fuss recipe.
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.
Easy Linguini Turkey Tetrazzini
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.)
Heat oil in a large, nonstick skillet set over medium heat. Add onion and mushrooms; cook, stirring often, for 5 minutes or until golden.
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.
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).
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