Turkey Tetrazzini Pasta (Print Version)

# Ingredients:

01 - Nonstick spray.
02 - Sea salt.
03 - 1 pound of spaghetti.
04 - 6 tablespoons of butter, divided up.
05 - 2 garlic cloves, minced.
06 - 1 pound of sliced baby bella mushrooms.
07 - 1/2 cup of dry white wine.
08 - 1/4 cup plain flour.
09 - 2 1/2 cups of chicken stock with reduced sodium.
10 - 1 cup of heavy whipping cream.
11 - Freshly cracked black pepper.
12 - 2 pounds of chopped leftover turkey (around 5 cups).
13 - 1 cup of frozen peas.
14 - 1 cup of shredded cheddar (white).
15 - 1 teaspoon of dried oregano.
16 - 1 cup of panko crumbs.
17 - 1/2 cup of Parmesan, finely grated.
18 - 2 tablespoons of olive oil, extra virgin.

# Instructions:

01 - Set oven to 350°F. Spray your 13x9-inch pan with nonstick spray.
02 - Cook pasta in salty water just until firm to the bite. Drain it.
03 - Melt 2 tablespoons of butter, cook mushrooms and garlic with wine until they soften up.
04 - Toss in remaining butter and flour, cook till golden. Stir in broth and cream until it thickens.
05 - Combine turkey, peas, cheddar, oregano, and pasta into the sauce. Put the mix in your greased dish.
06 - Stir together panko, Parmesan, and olive oil. Spread this over the top.
07 - Bake for about 25 mins til it’s golden and bubbling. Let cool 10 mins before serving.

# Notes:

01 - Perfect way to use up leftover turkey.
02 - You can prep this ahead of time.
03 - Freezer-friendly.

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