Tetrazzini is a classic comfort food believed to be named after the famous opera star Luisa Tetrazzini in California in the early 1900’s. This dish is often baked casserole-style. This version; however, is made on top of the stove in one large pot making it an easy choice for a weeknight dinner.
Prep time: 15 minutes Cook time: 25 minutes Serves: 4
1 T. olive oil 3 T. butter 1 onion, diced 2 garlic cloves, minced 8 oz. mushrooms, chopped
1 medium red pepper, diced
1 T. chopped fresh sage
Sea salt and black pepper to taste
2-1/2 c. chicken stock
½ c. dry white wine 1 ½ c. whole milk ½ c. heavy cream 12 oz. dry linguine 1 c. frozen peas 2 c. cooked turkey, cubed ½ c. parmesan cheese, freshly grated 3 T. sour cream ½ c. fresh parsley, chopped
1. Add butter and olive oil to a large pot with a lid. Heat over medium heat.
2. When butter has melted, add onion, garlic, mushrooms, red pepper, and sage. Season generously with salt and black pepper to taste. Cook 5-6 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
3. Add chicken stock, wine, milk, and cream. Increase heat to medium-high. Bring to a steady boil.
4. Add linguine, and frozen peas. Season with salt and pepper to taste. Stir to cover the linguine with the liquid. Reduce heat to medium-low and cover with a lid, leaving lid slightly offset so it does not boil over. Cook, stirring occasionally, until the linguine is cooked and has absorbed most of the liquid.
5. Stir in turkey, parmesan cheese, sour cream, and parsley. Taste and adjust the seasoning, if necessary.
6. Remove from heat and let sit 5-10 minutes. Sauce will thicken upon standing. Enjoy!
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