During a prolonged cold winter, searching for an alternative to lasagna, I tweaked a family recipe for turkey tetrazzini with cremini mushrooms, cream cheese, parmesan and jack cheeses. Enjoy!
Makes eight to ten servings.
Ingredients
One pound linguine
Five tablespoons butter
One pound cremini mushrooms, sliced or quartered
Eight garlic cloves, chopped
One-third cup flour
One cup white wine
Four cups chicken broth
Eight ounces cream cheese cut into chunks
Three cups chopped cooked turkey or chicken
One cup frozen peas
One cup grated parmesan cheese
One cup grated jack cheese
Pepper
One cup panko bread crumbs
Cooking Instructions
Boil linguine until al dente, drain and rinse
In a large pot, melt four tablespoons butter over medium-high heat.
Add mushrooms. Cook about ten minutes.
Add garlic, cook one minute.
Add flour and combine with mushrooms for one minute.
Whisk in white wine and bring to boil while whisking. Reduce for two minutes.
Whisk in chicken broth and bring to boil.
Cook until it thickens, five to ten minutes.
Reduce heat to low.
Whisk in chunks of cream cheese and add turkey, peas, and cheeses.
Season with black pepper.
Add drained pasta and toss.
Transfer to nine-by-thirteen casserole dish.
Melt one tablespoon butter and combine with panko bread crumbs. Sprinkle over top and bake until crumbs are golden and casserole bubbles, twenty-five minutes.
Rest casserole before serving.
NOTES: I used poached chicken. The casserole is very rich with three different cheeses and the underlying flavor of the cremini mushrooms. I suggest added either curry seasoning, kalamata olives, or small pieces of bacon for additional zip.
