Turkey Tetrazzini

What you need:

    • 1 1/2 lb. thin spaghetti, broken in half
    • 4 Tbsp. unsalted butter
    • 4 cloves minced garlic
    • 1/2 tsp. salt
    • 1/3 cup flour
    • 4 cups chicken broth, plus some
    • 8 oz. cream cheese, cubed
    • 3 cups leftover turkey, diced or shredded
    • 4 slices bacon, cooked and crumbled
    • 1 cup shredded Monterey Jack cheese
    • 1 cup shredded Parmesan cheese
    • Salt and pepper to taste

Directions:

    1. Cook pasta al dente according to package directions. Drain and set aside.
    2. Heat butter in a large saucepan over medium high. Add garlic and saute until fragrant.
    3. Stir in flour and cook for 1 more minute. Pour in the broth little by little, whisking until smooth between each addition and letting thicken before adding more.
    4. Reduce heat to medium low and add cream cheese and stir to melt.
    5. Add turkey, bacon, and cheese. Stir to combine and season with salt and pepper to taste.
    6. Pour into a large baking dish and bake at 350 degrees for 20 minutes.

Recipe adapted from The Pioneer Woman