Skillet Turkey Tetrazzini - cooking recipe

Ingredients

2 tablespoons butter
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
1 (14 ounce) can chicken broth
1 cup water
1 tablespoon dry sherry
8 ounces spaghetti, broken in half
2 cups cooked turkey, cubed
2 cups half-and-half, at room temperature (regular or fat-free)
1 cup frozen peas
1/2 cup parmesan cheese, grated (divided)
1 tablespoon Italian parsley, minced
fresh ground black pepper, to taste

Preparation

In large skillet, melt butter over medium-high heat.
Add mushrooms and garlic; cook until mushrooms are lightly browned, about 4 minutes.
Add broth, water, and sherry; bring to a boil.
Stir in spaghetti.
Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
Stir in turkey, half-and-half, and peas.
Cook stirring occasionally until pasta is tender and sauce is slightly thickened, about 5 minutes.
Remove from heat; stir in half of the parmesan, parsley, and pepper.
Serve with remaining parmesan.