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:
- Cook pasta al dente according to package directions. Drain and set aside.
- Heat butter in a large saucepan over medium high. Add garlic and saute until fragrant.
- 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.
- Reduce heat to medium low and add cream cheese and stir to melt.
- Add turkey, bacon, and cheese. Stir to combine and season with salt and pepper to taste.
- Pour into a large baking dish and bake at 350 degrees for 20 minutes.
Recipe adapted from The Pioneer Woman