Go ahead and use turkey or chicken in this light, creamy Italian pasta dish!

By: Jodie Shield, RDN

After roasting a big, juicy turkey, one of the things I am most thankful for are the leftovers. One of my all-time favorite ways to use any white or dark meat that didn’t get gobbled up is to make Turkey Tortilla Soup.  Last year, I developed a Turkey Tetrazzini recipe for Playdate Place and it’s become a family post-holiday tradition.  Ironically, my older son, J.J. wouldn’t dream of eating a mushroom until he tasted my homemade tetrazzini! However, I renamed it Two-Way Tetrazzini because if I don’t have turkey, I pick up a deli-roasted chicken and toss it in to make this super easy casserole.

The key to making tetrazzini taste fabulous is that instead of using canned soup, you make your own roux. Never heard of roux? A roux is typically a mix of flour and butter cooked together that acts like a thickening agent for soups and sauces.  If you have never made a roux, keep in mind that once the flour and butter are combined, it will look clumpy (link to a video).  That’s fine, because it means it’s time to start adding some other liquid, like chicken broth.  I like to use whole-wheat pasta when I make tetrazzini to add some fiber. Can’t wait to hear how your family likes my Two-Way Tetrazzini!  Be sure to try my Pasta Bolognese and Linguine with White Clam Sauce – both recipes are on my app Time to Eat Healthy: Homemade Meals in Minutes.

Two – Way Tetrazzini

Makes 8 Servings

 Prep Time: 10 minutes

Cooking time: 60 minutes



  • 1/2 pound whole grain linguine (dry), broken in half
  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1/2 pound baby Bella mushrooms, trimmed and sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups skim milk
  • 1 cup reduced-sodium chicken or turkey broth
  • 1/3 cup dry white wine
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 teaspoon fresh thyme
  • 2 cups cooked chicken or turkey breast, skin removed,
  • 1 cup frozen peas, thawed and drained.
  • Salt and pepper, optional


  1. Preheat oven to 400 ° F.
  2.  Bring a large (8-quart) pot of water to a boil (for pasta). Cook pasta 2 minutes less than package instructions for al dente. Drain all the water; return pasta to pot.
  3.  While pasta is cooking, in a large (13-inch) saucepan, heat oil over high heat. Add garlic and mushrooms and stir-fry until tender and browned, about 8 to 10 minutes. Transfer garlic-mushroom mixture to a bowl; set aside.
  4.  To make the sauce: In the same large saucepan prepare a roux by melting butter over medium heat. Add flour; cook whisking for about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to boil; reduce heat and simmer (which means little or no bubbles will appear) for about 5 minutes whisking frequently. Add 1 cup of Parmesan cheese and thyme and cook about 1 minute or until cheese melts. The sauce should be fairly thick.
  5.  Add the sauce, chicken or turkey, peas, garlic-mushroom mixture, and salt and pepper (if using) to the cooked pasta. Toss well to combine. Place everything into a well-oiled, 2-quart baking dish; sprinkle remaining Parmesan cheese over top.  Bake uncovered until browned, about 30 minutes.


Nutrition Information (per 1 cup) serving:

339 calories, 25 grams protein, 34 grams carbohydrate, 12 grams fat, 6 grams saturated fat, 55 milligrams cholesterol, 5 grams dietary fiber, 394 milligrams sodium




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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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