Use up that leftover turkey in this Healthy Turkey Tetrazzini! Warm, comforting and nutritious, this recipe is so easy to make! Made in under 30 minutes, it's a one-pot dish that will soon become a family favorite!
Pour the olive oil in a medium stove top pan that has a lid. Saute the onions, mushrooms, garlic and salt and pepper for 3 minutes.
Add in the carrots, peas and water. Cover, then cook over medium to low heat for 8 to 12 minutes, stirring frequently. Carrots should be able to be punctured easily with a fork.
Remove cover and stir in the cream cheese and half and half. Continue to mix over medium heat until combined.
Stir in the chicken, pasta and parmesan cheese. Garnish with fresh chopped parsley and serve warm.
Store leftovers in the fridge in an air tight container and use within 5 days, or freeze and reheat within 3 months.
Notes
Vegetables
The more, the merrier! Use what you have and what your family likes.
If you have cooked vegetables, you will not need to cover and cook them in the water. I’d still recommend adding the water to help thin out the sauce.
Dairy
I’ve never made this dairy free with a plant based cream cheese and plant based half and half alternative. If you do, please let me know how it tastes!
Protein
Feel free to sub in cooked chicken or whatever white meat protein you have!
Pasta
Use a whole grain to boost the fiber, or swap in a gluten free for those who are gluten sensitive.
Swap in a hearts of palm pasta or zoodles if you are looking to lower the carbs.
Nutrition Facts
Healthy Turkey Tetrazzini
Amount Per Serving
Calories 246Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 39mg13%
Sodium 315mg13%
Potassium 245mg7%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 4g4%
Protein 22g44%
Vitamin A 2914IU58%
Vitamin C 7mg8%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.