Turkey tetrazzini

Prep: 10 mins
Cook: 40 mins
Turkey tetrazzini
If you want to freeze this, don't bake it in the oven and it can last for up to three months in the feezer. 

400g linguine, broken in half

2 tbsp butter

4 turkey breasts, cut

6 button mushrooms, trimmed and sliced 1 inch thick

8 broccoli florets

Pinch salt and pepper

1 tin cream of chicken

200g Parmesan cheese

Preheat oven to 200°C/gas mark 6/400°F. Lightly grease an ovenproof dish.

Bring a large pot of salted water to a boil and add your linguine. Cook according to packet instructions. Drain and reduce heat.

While the pasta is cooking, melt the butter in a small pan over a high heat.

Add the turkey and cook for 8 minutes.

Add in your mushrooms, broccoli, salt and pepper and cook for a further 8 minutes or until brown. Remove and set aside.

Combine your pasta and your turkey mix, pour over the cream of chicken and toss well to combine.

Increase the heat and allow to simmer for about 5 minutes. Season with salt and pepper.

Pour into the ovenproof dish and sprinkle your cheese on top. (If you don't want to eat it now you can place it in the freezer where it will keep for up to three months) 

Place in the oven for 20 minutes or until the cheese is melted.

Serves
4

Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients
Pasta & Noodles, Turkey, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners

Level of Difficulty
Easy

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