Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce
Turkey & Sage Tetrazzini with Sweet Peas, Mushrooms, and Parmesan Cream Sauce
Tender turkey, earthy mushrooms, and sweet peas bake in a velvety Parmesan cream sauce with fragrant sage for a cozy, comforting pasta dish.
Ingredients
For 4 servings
- 8 ounce Button Mushrooms
- 2 unit Chicken Stock Concentrate
- 2 ounce Cream Cheese
- 16 ounce Ground Turkey
- 12 ounce Linguine
- 2 ounce Parmesan Cheese
- 8 ounce Peas
- ½ ounce Sage
- ½ ounce Thyme
Additional Ingredients
- 4 teaspoon Olive Oil
American
DifficultyEasy
Total Time30m
Calories696
Protein45g
Carbs79g
Fat25g
Tags:
Protein SmartFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a wheat-free version, use gluten-free pasta in place of the linguine; the rest of the dish can stay the same. For a dairy-free plate, swap the Parmesan and cream cheese for dairy-free alternatives, keeping the savory mushroom and herb flavors intact.
What to serve with it
Serve this with a crisp green salad or simple roasted broccoli to balance the rich sauce. Warm garlic bread or a crusty loaf also works well for soaking up the creamy pasta and adding extra texture.
