• 16 ounces pasta of your choice we like spelt pasta or einkorn pasta – we used rotini, but spaghetti is more traditionally in a tetrazzini.
• 3 cups or so of cooked leftover pastured turkey or pastured chicken (If you don't have any cooked, just cut 1-2# of poultry into pieces and stir-fry with preferably pastured butter or ghee, and spices like sea salt, pepper, seasoned salt, etc. Only cook the chicken until it's no longer pink – overcooking makes poultry dry and icky.)
• 1/2 cup butter pastured butter is best
• 1/2 onion chopped (fresh or dried onion if you don't have fresh)
• 2-3 cloves garlic chopped (again, fresh if you have it, if not, dried garlic is fine)
• 8 Tablespoons flour I use spelt flour or einkorn flour
• 6 cups liquid — I use a combination of bone broth milk, and or cream, but really any of those will be good if you only have one – remember, never use reduced fat OR ultra-pasteurized milk! Read more about healthy milk here.

Seasoning amounts are approximate – just taste-test 'til it's yummy:

• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon seasoned salt
• 1 teaspoon oregano fresh if you have it, if not used dried oregano
• 1 teaspoon parsley again, fresh if you have it, if not use dried parsley
• 2-3 cups cheese of your choice any and all kinds are good with this recipe, but we usually use Parmesan and/or Mozzarella cheese
• Optional: peas