Tetrazzini is an American classic comfort food believed to be named after the famous opera star Luisa Tetrazzini in California in the early 1900’s. This dish is often baked casserole-style. This version; however, is made on stove top in one large pot making it an easy choice for a weeknight dinner.
This turkey tetrazzini is comforting, creamy loaded with juicy turkey and plump mushrooms and green peas.
One Pot Turkey Tetrazzini with Mushrooms, Peas, and Sage Cream Sauce
Not all pasta recipe originated from Italy, as you might think of! It's time to make a classic American recipe called Tetrazzini. Linguine pasta cooked in a dreamy cheesy sauce with sage mixed with diced turkey, mushrooms and peas. Tradtionally Tetrazzini is pasta recipe baked in a casserole, but we are going to make it even more simpler and cook in one pot! This will bring down the cooking time from 1 and 1/2 hour to approximately 40 minutes, which makes this recipe a keeper for a busy weeknight.
What you'll need...
What you'll need to do...
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Add butter and olive oil to a large pot with a lid. Heat over medium heat.
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When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
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Add chicken stock, wine, and cream. Increase heat to medium-high. Bring to a steady boil.
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Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
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Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
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Remove from heat and let it sit for 5-10 minutes. Sauce will thicken upon standing. Enjoy!
Note
- Replace turkey with chicken in case you do not have turkey. Shredded rotisserie chicken will work just fine.
- This recipe can be modified for seafood easily
- Use low sodium chicken stock, regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.
