I found this tetrazzini recipe in a free insert in my local newspaper a few years ago, and I’m glad I clipped it out and saved it. This Skillet Tetrazzini is always well received by even the pickier eaters in my family.
Tetrazzini usually is baked and not prepared in a skillet. The advantage to this recipe is that you can make the entire meal all in one pan on the stove top, so it dirties fewer dishes and is ready slightly faster than a traditional baked tetrazzini.
This recipe originally called for the addition of turkey (hello, Thanksgiving leftovers), or you can use chicken or ham, or a combination of meats. It’s good for using up small amounts of leftover meat. You might want to try it with shrimp, too. If you don’t like the peas the recipe calls for, try asparagus, or serve the veggies on the side so people can add them if they want to. The nice thing about recipes like this is that they are flexible, and you can experiment some with ingredients.
2 Tbsp. butter
1 package (8 ounces) fresh mushrooms, sliced
2 cloves garlic, minced
1 can (14 ounces) chicken broth
8 ounces uncooked spaghetti noodles, broken in half
2 cups cooked turkey, cubed
2 cups half and half (let it sit on the counter to come closer to room temperature while you prepare the meal)
1 cup frozen peas
1/2 cup grated Parmesan cheese
1 Tbsp. minced fresh parsley (or dried parsley)
Freshly ground pepper to taste
In a large skillet, melt butter over medium-high heat. Cook mushrooms and garlic, stirring occasionally, about 4 minutes, until mushrooms are lightly browned.
Add broth and water. Bring to a boil. Stir in spaghetti. Reduce heat. Simmer, covered, about 10 minutes until most of the liquid is absorbed.
Stir in the turkey or other meat, half and half, and peas. Cook, stirring occasionally, about 5 minutes longer until pasta is tender and sauce is slightly thickened. Remove from heat.
Stir in half of the Parmesan cheese and add the parsley and pepper. Serve with the remaining Parmesan cheese.
Makes 4 to 6 servings.