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).
Cooking up recipes, stories and more.
Looking for a little culinary inspiration? Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Triple cheese lasagne
Easy chicken noodle soup
Easy Chicken Noodle Soup
Harvest Pasta Salad with Candied Pecans
Turkey Meatball Spaghetti with Marinara...By Canada Cooks
Tikka Masala Shrimp FettucciniBy Canada Cooks
Korean Beef Spaghetti
Tuna Puttanesca Penne
Easy Penne e Fagioli
Nonna’s SugoBy Canada Cooks
Bow Tie Pasta SaladBy Canada Cooks
Vegetarian Bowtie Pasta with Greek...By Chef David Omar
Oven-Baked Tex Mex Fusilli PastaBy Chef Chris Smythe