This easy one-pot meal consists of al dente pasta with mushrooms, peas, and turkey in a cheesy cream sauce with a crispy topping that is sure to be a crowd pleaser.
Prep Time10 minutesmins
Cook Time22 minutesmins
Time to pressure & pressure release time13 minutesmins
Dice the onion into about ½" dice. Slice the mushrooms into ¼-½" slices. Cube the turkey meat into 1" pieces. Put the frozen peas in a bowl of cold water to thaw.
Cut the bacon up into bite size pieces and fry in a frying pan or in the bottom of the Ninja Foodi until crispy. Drain the grease and reserve. Put the bacon bits on a paper towel to cool.
Measure out the remaining ingredients and shred the parmesan cheese. Remove the paper from the cloves of garlic. The way I do this is by cutting off the ends and smashing the garlic with the back of my knife and the paper just comes off as the clove is smashed.
Making the Roux
Turn the Ninja Foodi or Instant Pot on high sear/sauté and add 2 Tablespoons of butter. When the butter has melted, reduce the heat to medium and add 2 Tablespoons of flour. Stir until all of the butter is absorbed by the flour. Cook for about 3 minutes. Turn the Ninja Foodi off and remove the roux and place it in a small bowl for later use. You do not need to clean the pot before moving to the next step.
Sautéing
Turn the Ninja Foodi on high sear/sauté and add the remaining 2 Tablespoons of butter. Add the diced onions, mushrooms, salt, pepper, and garlic cloves. Stir and Sauté for about 5 minutes or until the mushrooms begin to brown.
Deglazing
Deglaze the pot with ½ cup of white wine or ½ cup of chicken broth and make sure to scrape the bottom of the pot to release anything that maybe stuck on the bottom.
Pressure Cooking
Add in the slice of raw bacon if using. Break the fettuccine noodles in half and criss cross the pasta. Add the cubed turkey on top.
Pour in 3 cups of chicken broth. The pasta will not be completely covered by liquid.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 3 minutes and when the time is up allow the pot to natural release for 3 minutes. Manually release the remaining pressure.
Open the lid and remove the bacon strip. Don't worry about how it looks right now, the pasta is going to look undercooked and clumpy, but we fix that in the next step.
Creating the Cream Sauce
Turn the Ninja Foodi on low sear/sauté. Add in the roux and stir into the liquid.
Put the shredded cheese on top and mix with tongs to break up the noodles that are stuck together.
Drain the water from the peas and add to the pot and mix again. Pour in 1 cup of heavy cream and stir. Continue to add more cream until the sauce is the consistency you like. Cook on low until the noodles are the cooked the way you like. You can serve it now or add the topping.
The Topping
In a medium size mixing bowl, combine the crushed Ritz crackers, ½ cup of grated parmesan cheese, bacon bits, and 1 Tablespoon of bacon grease. Mix and spread evenly over the top of the turkey tetrazzini.
Bake on 375°F/190°C for 10 minutes. Check after 5 minutes and lower heat if needed. Let sit about 5-10 minutes before serving with the crisping lid open.