Ingredients
- 1 Pound Thin Spaghetti
- 4 Tablespoons Butter
- 4 Tablespoons Minced Garlic
- 1/2 Cup Mushrooms, Chopped
- 1 Cup White Wine
- 1/3 Cup Flour
- 4 Cups Chicken Broth
- 8 Ounces Cream Cheese
- 3 Cups Shredded Leftover Turkey
- 1 Cup Black Olives, Slides
- 1 Cup Green Peas
- 6 Slices Crumbled Bacon
- 1 Cup Shredded White Cheddar
- 1 Cup Grated Parmesan Cheese
- Salt And Pepper, To Taste
- 1 Cup Breadcrumbs
- 1/2 Teaspoon Salt
Instructions
- Boil a pot of water and add salt.
- Once boiling, add the pasta and cook according to the instructions on the box.
- When the pasta is al dente, drain and set to the side.
- Place butter, garlic, mushrooms and salt in a large skillet (emphasis on large) and sauté for five minutes.
- Pour the wine wine over this mixture and cook until the liquid is half gone.
- Sprinkle in the flour and mix, followed by the broth. Stir until it thickens.
- Reduce the heat to medium low.
- Cut the cream cheese into cubes and add it to the pan.
- Stir until it has mostly melted.
- Add the turkey, olives, cheese and bacon.
- Stir until the cheese melts.
- Add the pasta and stir to combine. (You can add more broth if necessary.)
- Preheat the oven to 350 degrees.
- Add what is in the sauté pan to a baking dish and top with Parmesan and breadcrumbs.
- Bake for 20-25 minutes or until the top is golden brown.
- Serve to your family!
Notes
Author: Glitter and Bubbles
Adapted: The Pioneer Woman
Adapt Link: https://thepioneerwoman.com/cooking/turkey-tetrazzini/
Glitter&Bubbles | www.glitterandbubbles.com