![\"Recipe](\"http:\/\/rosemountfoods.com\/wp-content\/uploads\/2018\/04\/Recipe-idea-Turkey-Tetrazinni.jpg\")
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1. Preheat oven to 350\u00b0F. Lightly grease half pan. 1. Preheat oven to 350\u00b0F. Lightly grease half pan. \u00a0\u00a0\u00a0 Cook 8 oz pkg penne 8-10 mins., or until al dente; drain. 2.\u00a0Saut\u00e9 \u00bd cup chopped onion, \u00bd cup chopped red pepper, and 1 pkg fresh, sliced\u00a0\u00a0mushrooms in 1 tbsp … Continue reading
\n\u00a0\u00a0\u00a0 Cook <\/span>8 oz pkg penne<\/span><\/span> 8-10 mins., or until al dente; drain.
\n2.\u00a0Saut\u00e9 <\/span>\u00bd cup chopped onion,
\n<\/span>\u00bd cup chopped red pepper, <\/span>and
\n1 pkg fresh, sliced\u00a0\u00a0mushrooms <\/span>in 1 tbsp butter
\n3.\u00a0In a large saucepan, melt <\/span>\u00bc cup butter<\/span><\/span> over low heat.
\nStir in<\/span> \u00bc cup all-purpose flour,
\n\u00be tsp salt,
\n\u00bc tsp ground black pepper
\n<\/span><\/span>and <\/span>\u00bd tsp garlic powder
\n4. Cook, stirring, until smooth. Remove from heat and gradually stir in
\n<\/span>1 cup chicken broth <\/span><\/span>and
\n<\/span>1 cup heavy cream
\n5. Return to heat, add <\/span>1 cup frozen peas<\/span><\/span> and bring to a low boil for 1 minute, stirring
\nconstantly. Add <\/span>2 tbsp sherry<\/span><\/span>, veggie mixture and<\/span> 2 cups Cooked Diced Turkey<\/strong><\/a>
\n<\/span><\/span>then\u00a0stir in cooked penne.
\n6. Pour mixture into the prepared dish, and top with <\/span>\u00bd cup grated parmesan cheese.
\nBake 30 mins. in oven, until bubbly and lightly browned.
\nServes 8-10<\/i><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"