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Turkey Tetrazzini Recipe Recipe

Looking for an easy Turkey Tetrazzini Recipe recipe? Learn how to make Turkey Tetrazzini Recipe using healthy ingredients.

Submitted by karenmatlo

Makes 6 servings

This makes MORE than enough for six people. It could easily serve 8. Start of the dinner with a tossed salad and complete the meal with this main course.

Recipe Ingredients for Turkey Tetrazzini Recipe

1 lb chicken breasts or turkey breast cutlets
3/4 tsp black pepper
1 onion diced
8 ounces mushrooms, trimmed and sliced
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/3 cup flour
3 cups low salt chicken broth
8 ounces angel hair pasta, whole wheat
4 ounces low fat cream cheese
1/2 cup grated Parmesan cheese
1 cup chopped roasted red peppers
14 ounces artichoke hearts, rinsed and chopped
6 cups spinach

Recipe Directions for Turkey Tetrazzini Recipe

  1. Heat oven to 350 degrees. Bring a 6-qt pot of unsalted water to a boil. While the water heats, liberally coat a 5-quart saucepan with nonstick spray and heat it over medium heat.

  2. Season the chicken cutlets with 1.4 tsp of the black pepper. Place the cutlets in the saucepan and cook on the first side until nicely browned, 6 to 8 minutes. Turn the cutlets over and finish cooking on the other side until browned, about 4 minutes. Transfer the cutlets to a plate.

  3. To the same saucepan, liberally reapply nonstick spray and add the onion. Cook, stirring occasionally, until soft and translucent, about 4 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

  4. Add mushrooms, garlic and pepper flakes. Saute, stirring occasionally, until the mushrooms are soft, about 5 minutes.

  5. Push the vegetables to the outskirts of the pan to create a well in the center. Add the flour to the well. Pour one cup of the chicken broth over the flour, whisking vigorously; continue whisking to combine the flour and broth into a thick paste.

  6. Slowly start to bring the vegetables into the paste, then stir to thoroughly combine. Cook for 2-3 minutes, stirring occasionally, to allow the raw flour taste to cook out.

  7. Add the remaining two cups of broth and whisk vigorously to combine. Still working over medium heat, bring the sauce to a gentle simmer and cook, uncovered, for ten minutes. The sauce will begin to thicken slightly.

  8. While the sauce simmers, break the pasta into 2-inch pieces. Add the pasta to the boiling water and follow the directions on the package for al dente. Don't overcook. It will continue to cook in the oven. Reserve 1/2 cup of the cooking water; set aside. Drain pasta.

  9. Season the sauce with the remaining 1/2 tsp pepper. Add the cream cheese and 1/4 cup of the Parmesan. Stir until the cream cheese is completely incorporated.

  10. Chop the reserved chicken cutlets into 1/2 inch pieces. Add the chopped chicken, roasted red peppers, artichoke hearts and spinach to the sauce. Cover and cook, stirring occasionally, until spinach is wilted - about 3 minutes.

  11. Add the cooked pasta. Stir until all the ingredients are evenly coated with sauce. If the sauce is too thick, thin it with the reserved pasta water, adding 2 T at a time and stirring after each addition to test the consistency.

  12. Transfer the mixture to a 3-qt shallow baking dish coated with nonstick spray, and smooth the top. Sprinkle the remaining 1/4 cup Parmesan evenly over the casserole.

  13. Bake uncovered on the middle oven rack for 20-25 minutes, until the top is golden and the casserole is bubbling around the sides.


Main Dish

Nutrition Facts
Serving Size 452.4g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 81% Vitamin C 119%
Calcium 22% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • Very high in vitamin C
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