Turkey tetrazzini isn’t just for post-Thanksgiving leftovers! This easy weeknight one pot tetrazzini will have you riding those post-holiday feels all year long.
I think it’s clearly established that weeknight dinners have to be quick and easy–but to get to the weeknight trifecta you’re gonna need to be super speedy clean up, too. That makes Easy Weeknight One Pot Tetrazzini the triple threat. Creamy, veggie packed, and a total crowd pleasing bowl of warm goodness all in one pot? Sign me up!
Easy weeknight one pot tetrazzini is as luscious as it is nutritious, and the clean up is a breeze!
ONE POT TETRAZZINI – CHICKEN OR TURKEY
The best recipes are the ones that you can tweak to your taste without losing the integrity of the dish. And, my one pot tetrazzini doesn’t bat an eye if you decide you’re feeling like chicken one week and turkey the next. It works with either, and it’s delicious regardless.
I’ve made this frequently with pulled rotisserie chicken and with left over grilled chicken. In fact, I’ve also made this with meat from several different turkeys–smoked rosemary and orange turkey, Cajun seasoned baked turkey, and even leftover grilled turkey tenderloin.
All were equally scoffed down by my hungry family.
VEGETARIAN ONE POT TETRAZZINI
Vegetarian tetrazzini? Yep. It’s a thing. And, it’s totally doable with this recipe. My favorite way to vegatarian-ize this dish is by using large Portobello mushrooms as a meat substitute. But, you’re gonna amp up your protein levels if you add in a can of beans, like garbanzo. Depending on what you have in the kitchen, you could even add both.
In this recipe, the meat is added at the end of the cooking process. That’s because it’s already cooked through, and you don’t want to end up with chewy chicken or turkey–EW. But, if you’re adding in mushrooms, then you’ll want to do that at the beginning of the recipe–when you add in the onions and celery.
And, if you’re going the bean route, then drain and rinse your can of beans, and you’ll add those at the end in place of a meat option.
- 1/3 of a 1lb box of Ziti Noodles
- 1 can cream of mushroom soup
- 2 1/2 c. chicken stock
- 1 lb of cooked diced turkey (or chicken)
- 1 medium onion diced
- 2 celery stalks diced
- 1 TBL butter or margerine
- Juice of 1/2 lemon
- zest of 1 lemon
- 1 c. frozen green peas (or 12 oz bag of frozen broccoli cuts)
- 1/3 c. sour cream
- 1 tsp. poultry seasoning
- Salt & Pepper to taste
- Fried onions (optional)
- Heat a large deep skillet over medium heat. Add butter and diced onion and celery. Cook 5 minutes or until celery and onion have softened.
- Zest the lemon & set zest to the side. Then, juice half the lemon.
- Add noodles, cream of mushroom, stock, lemon juice & poultry seasoning to pan. Stir until well combined.
- Bring to a boil, then cover. Cook for 10 minutes. *Careful that the heat isn't too high when you cover it. You want it to be more of a simmer & not a crazy rapid boil.
- Stir and reduce heat to medium-low.
- Add in turkey (or chicken), peas (or broccoli cuts), sour cream, and zest. Stir to combine.
- Cover on low heat for 5 minutes.
- Top with fried onions (optional) and serve immediately.
- Penne, cavatappi, or rigatoni can be substituted for Ziti. If using any other pasta, then you may have to add (or withhold) some liquid to the cooking process. This is because cooking times differ based on thickness / size of pasta. But, really, any pasta could work here.
- Cream of celery can be substituted in for cream of mushroom.
- Chicken stock, turkey stock, or vegetable stock will work fine for this recipe (or any combination of stocks).
- Turkey, chicken, or garbanzo beans will work fine for this recipe. You could also substitute 2 large Portobello mushrooms in for the meat. Just dice mushrooms and add those with the onions and celery in the sautéing portion of the recipe.
- Greek yogurt could be used in place of the sour cream.
- Oregano, Thyme, Italian seasoning, Rosemary or Sage could be used in place of the poultry seasoning. Fresh or dried herbs are fine. If fresh, use 1-2 tablespoons of one herb (or any combination of herbs to total 1-2 tablespoons).
Amount Per Serving: Calories: 368Total Fat: 13gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 537mgCarbohydrates: 36gFiber: 3gSugar: 10gProtein: 25g
WEEKNIGHT ONE POT TETRAZZINI DINNER
Turkey tetrazzini is one of my childhood favs, and we eat it like clockwork every Black Friday. Now, thanks to this easy one pot tetrazzini skillet dinner, we can have those cozy hearty bowls of heaven any time we want. Whether you use turkey, chicken, or even omit the meat all together, the flavor will remain the same!
It’s a little nostalgia and a lot of nutritious deliciousness for a busy weeknight dinner!
There’s no two ways about it, one pot dinners are the way to go when hustling to get dinner on the table during the weeknight dinner rush.