clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Skillet Turkey Tetrazzini (or Chicken) – Lightened up

  • Author: Jamie Sanders



  • 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)



  1. Cook spaghetti according to package directions; drain, reserving a cup of the pasta cooking water for later use.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and mushrooms; cook until tender, stirring, about 5 minutes.
  3. Add milk and broth to skillet, stir to combine.
  4. Add flour, garlic powder, pepper and salt to skillet; cook until mixture boils and thickens, stirring constantly about 10 minutes.
  5. Add Turkey, 1/4th cup pasta cooking water and cook until thoroughly heated, stirring occasionally about 2 minutes.
  6. 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.
  7. Serve topped with a bit more parmesan, pepper and optional fresh parsely or basil.