- 8 oz uncooked spaghetti, broken into thirds and cooked (I have found it is easier for my kids to eat spaghetti if I don’t break it up…)
- 2 Tbsp butter
- 1/2 cup chopped onions
- 8 oz button mushrooms, sliced
- 3 Tbsp all-purpose flour
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 cup(s) fat-free chicken broth
- 1/2 cup 2% milk
- 1.5 cups chicken breast or turkey, cooked, cubed
- 1/4 cup grated Parmesan cheese
- 1 c. frozen peas (thawed)
- Cook spaghetti according to package directions; drain, reserving a cup of the pasta cooking water for later use.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and mushrooms; cook until tender, stirring, about 5 minutes.
- Add milk and broth to skillet, stir to combine.
- Add flour, garlic powder, pepper and salt to skillet; cook until mixture boils and thickens, stirring constantly about 10 minutes.
- Add Turkey, 1/4th cup pasta cooking water and cook until thoroughly heated, stirring occasionally about 2 minutes.
- Stir in cheese, cooked spaghetti and peas; toss gently. If you think the tetrazzini needs a bit more “sauce,” add in a bit more of the pasta water, stirring together until desired creaminess is reached.
- Serve topped with a bit more parmesan, pepper and optional fresh parsely or basil.