Tetrazzini

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Author: Laura S. Kirkley

This is a great way to use leftover chicken or turkey.

Serve with a simple green salad.

Serves: 8

INGREDIENTS

1 pound, pasta – cooked and drained
2 tablespoons, il Fustino extra virgin olive oil
1 medium, yellow onion – chopped
1 small can, sliced button mushrooms or 1/2 pound fresh mushrooms sliced – drained
4 cloves, garlic – minced
1/2 cup, white wine
1 can, cream of mushroom soup
3 sprigs, fresh thyme
1 cup, sour cream
1 pound, turkey or chicken – shredded
1 cup, frozen peas – thawed (optional)
1/2 cup, breadcrumbs – preferably panko
1/2 cup, Parmesan cheese – shredded
salt and pepper to taste

METHOD

  1. Preheat oven to 350 degrees.
  2. Prepare pasta according to directions.
  3. On stovetop heat olive oil over medium heat
  4. Add onions and mushrooms. Saute until onions and mushrooms are browned
  5. Add garlic and continue cooking for 30 seconds
  6. Add white wine and reduce to half
  7. Add mushroom soup, thyme and sour cream, heat until bubbling
  8. Season to taste with salt and pepper and remove thyme stems.
  9. Fold in pasta, meat and peas if using.
  10. Spoon mixture into buttered 9X13 inch baking pan
  11. Sprinkle with breadcrumbs and Parmesan cheese. Drizzle with a bit more olive oil.
  12. Bake in 350 degree preheated oven until bubbling and a top crust has formed, 20 to 30 minutes

The pasta you use can be spaghetti, linguine, penne, even macaroni works.

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