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Barilla® Spaghetti Rigati Tetrazzini

  • 507
  • 78.7g
  • 22.9g
  • 10.6g
  • Prep
  • Cook


Ingredients for 5 people

  • 1 box BARILLA Spaghetti Rigati
  • 3 tablespoons plus 1/2 bar butter
  • 1/2 onion chopped
  • 2 cups mushrooms chopped
  • 8 oz. turkey breast thick sliced
  • 1 tablespoon flour
  • 1 dash nutme powdered
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1/2 cup almonds peeled and chopped
  • 4 marjoram stems (use leaves only)


  1. 1
    MELT two tablespoons of butter in a hot skillet, add the onions, the mushroom and wait until they are lightly brown
  2. 2
    ADD the turkey and cook it to a light brown
  3. 3
    ADD the flour, the powdered nutmeg and chicken broth
  4. 4
    Let boil at low heat for 5 minutes stirring continuously
  5. 5
    SEASON using salt and pepper and remove from the heat
  6. 6
    COOK Barilla Spaghetti Rigati ‘al dente’ following the instructions on the box
  7. 7
    MEANWHILE, add a tablespoon of butter to a hot skillet and toast the almonds adding salt, and set aside

  8. 8
    DRAIN the pasta once ready and add ½ bar of butter, combine it with the sauce, garnish with the marjoram leaves

  9. 9

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