Sponsored Post: Easy Turkey Tetrazzini

The following is a sponsored post from Reynolds.

Are you tired of plain old pasta? Try this easy and flavorful recipe with your family. Combine turkey, peas, and mushrooms with a creamy alfredo sauce for a hearty meal that’s simply delicious. It’s a nice twist on traditional pasta and feels like something you’d only be able to get at a restaurant. Impress your entire family with this delicious dinner.

Easy Turkey Tetrazzini

Ingredients:
    •    4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
    •    2 cups chopped cooked turkey
    •    1 jar (17 oz.) Alfredo sauce
    •    1 1/2 cups thinly sliced fresh mushrooms or 1 jar (12 oz.) sliced mushrooms, drained
    •    1 1/2 cups cooked green peas and carrots or 1 package (10 oz.) frozen peas and carrots, thawed
    •    1/2 cup grated garlic herb Parmesan cheese
    •    1/3 cup milk
    •    Hot cooked spaghetti
    •    1 cup cheese and garlic croutons, crumbled (optional)

Directions:
    •    PREHEAT oven to 450°F. Combine turkey, Alfredo sauce, mushrooms, peas and carrots, Parmesan cheese, and milk.
    •    CENTER one-fourth of turkey mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
    •    BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
    •    BAKE 15 to 18 minutes on a cookie sheet in oven. Stir turkey mixture; spoon over spaghetti. Sprinkle with croutons, if desired.
    •    REYNOLDS KITCHENS TIP: Packets can be frozen up to 4 weeks. Bake frozen packets on a cookie sheet in preheated 450°F oven 25 to 30 minutes.

Number of Servings: 4