Turkey Tetrazzini
INGREDIENTS
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4 medium zucchini, peeled and spiraled into “noodles”
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1 lb. cooked, shredded turkey meat (I used turkey tenderloins)- KEEP LIQUID FOR SAUCE
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2 T butter
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8 oz. mushrooms, sliced
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1/2 onion, diced
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3/4 cup petite peas (frozen or fresh)
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2 C 1/4 C chicken broth
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1/2 C heavy whipping cream
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1/4 C sour cream
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1 C shredded parmesan cheese (plus more for sprinkling)
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1/4 C white cooking wine
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3/4 tsp. salt
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1/4 tsp. black pepper
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1 tsp. garlic powder
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1/4 tsp. onion powder
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1/2 tsp. dried rosemary
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1/2 tsp. dried thyme
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Pinch of red pepper flakes (if desired–adds a kick)
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1 tsp. xanthan gum (optional, but helps with texture)
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1 T arrowroot starch
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