Stovetop Tetrazzini tastes like a weekday luxury, and no one but you needs to know it only takes 30 minutes to make! Forks will swirl the buttery spaghetti that's drenched in a thick, rich, and creamy sauce–they'll swear it took hours to achieve such flavor. To guarantee everyone is left filled to the brim, savory crumbled turkey, spongey sliced mushrooms, refreshing chopped celery, and sweet diced pimientos join in the indulgence. Tossed together in a great big bowl with a sprinkle of parmesan cheese, Stovetop Tetrazzini will be your scrumptious, simple secret!
Ingredients• 8 ounces spaghetti, uncooked • 2 tablespoons butter • 1 cup fresh mushrooms, sliced • 1 celery rib, chopped • 1/2 cup onion, chopped • 1 (8-ounce) package of cream cheese, cubed • 1 (10.5-ounce) can of condensed chicken broth, undiluted • 2 cups turkey, cooked and chopped • 1 (2-ounce) jar of diced pimientos, drained • 1/4 teaspoon salt • 1/4 cup parmesan cheese, grated
Cook the spaghetti until al dente, according to the package directions. Drain.
While the pasta cooks, in a large skillet over medium-high heat, melt the butter.
Add the mushrooms, celery, and onion to the melted butter.
Cook until the mushrooms are tender, stirring occasionally, for about 6-8 minutes.
Add the cream cheese and chicken broth to the vegetable mixture.
Cook, uncovered, until blended, stirring occasionally, for about 4-6 minutes.
Add the turkey, pimientos, salt, and cooked spaghetti to the vegetable mixture, tossing to coat and heating through.
Serve with parmesan cheese.