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Turkey Tetrazzini

Serves: 4

I love white sauce pasta and this one has lots of flavours intertwined. Turkey, spices, cheese and peas with a creamy sauce, then baked makes this delicious and served with some baguette slices makes this a full meal.


400 grams dried linguini pasta

2 tbsp butter

1 cup finely diced onions

1 tsp minced garlic

1 tsp salt

1 tsp dried rosemary

1 tsp dried parsley

¼ cup flour

2 cups chicken broth

2 cups whole cream

½ cup grated parmesan cheese

2 cups cooked turkey chopped into 1-inch chunks

1 cup frozen peas

Hot pepper flakes (optional)

Cooking spray

1 ½ cup shredded mozzarella

Grated parmesan cheese


  1. Preheat oven 390°F

  2. Cook pasta per directions

  3. Melt butter in large skillet and sauté onions on high for three minutes

  4. Stir in garlic, salt, rosemary and parsley and mix well

  5. Add flour and mix until absorbed

  6. Pour in chicken broth and cream and whisk together to get all lumps out

  7. Add parmesan cheese and whisk until cream is smooth

  8. Stir in turkey and peas and continue to cook on high for five minutes until sauce has thickened. Video below shows what it should look like

  9. Stir in hot pepper flakes if you like this a little spicy

  10. Spray 9x13-in baking pan with cooking spray

  11. Strain linguini in colander and place back in saucepan

  12. Pour some of the sauce into the linguini and stir, keep adding the sauce and stirring until pasta is well coated

  13. Place pasta in baking pan and bake for 25 minutes

  14. Spread mozzarella on top of pasta and broil on high for 5 minutes

Let sit for five minutes then serve with parmesan cheese sprinkled on top

Photos of the steps


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