TURKEY TETRAZZINI WITH AVOCADO
by CHEF DAN:
Serves
4
INGREDIENTS:
1
(8 Oz) package of angel hair pasta
8
tablespoon butter, divided,
1
garlic clove, smashed
8 crimini, mushrooms, sliced
1
onion, chopped
2
teaspoon fresh rosemary leaves, finely chopped
1/4-cup
almond flour
2
cups chicken broth
1/4-cup
dry sherry
2/3cup
Parmesan cheese, divided
1/8-teaspoon
mace powder
2
tablespoons lemon juice
2
avocados, seeded, halved, and peeled
2
cups frozen peas
3
cups coarsely chopped cooked turkey
1/2-cup
Panko
DIRECTIONS:
(preheat oven to 375 F)
1.
Cook
noodles per package directions:
2.
Drain
and set aside.
3.
Melt
1 tablespoons butter in a skillet over medium-heat when sizzling.
4.
Add
garlic and sauté 30 second or until fragrant.
5.
Add
onions and mushrooms and sauté 7-8 minutes.
6.
Add
rosemary leaves and season with salt and pepper.
7.
In
a separate sauce pan, melt 6 tablespoon butter over medium-heat.
8.
Pour
in flour, stirring constantly until the flour smells nutty, 2 minutes.
9.
Add
broth and raise the temperature to medium-high.
10.
Whisking
constantly, until mixture has thickened, 3-5 minutes.
11.
Remove
from heat and pour in sherry.
12.
Transfer
to a blender and add avocado halves.
13.
Blend
until smooth, then add 3/4-Parmesan cheese, and next 2 ingredients, and mix to
combine.
14.
Pour
avocado sauce over the pasta, add peas, turkey, and reserved mushroom mixture,
mix well to combine.
15.
Milt
1 tablespoons butter in the microwave.
16.
Add
Panko and reserved 1/4-cup Parmesan cheese to a bowl and drizzle with melted
butter, toss to combine.
17.
Prepare
a baking dish with Pam.
18.
Pour
spaghetti mixture and sprinkle with bread crumb mixture.
19.
Bake
for 15 minutes until bubbly and golden brown.
ENJOY
DAN: LIFE LOVE COOK AND SHARE!!
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