Turkey Tetrazzini (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

TOTAL TIME: 43 MINUTES

Ingredients

• 10 ounces uncooked vermicelli
• 2 teaspoons vegetable oil
• 1 pound turkey breast cutlets
• 3/4 teaspoon onion powder, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons dry sherry
• 2 (8-ounce) packages presliced mushrooms
• 3/4 cup frozen green peas, thawed
• 3/4 cup fat-free milk
• 2/3 cup fat-free sour cream
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
• Cooking spray
• 1/3 cup dry breadcrumbs
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 450°.
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain.
4. Heat oil in a large nonstick skillet over medium-high heat,
5. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
6. Add turkey to pan; cook 2 minutes on each side or until done.
7. Remove turkey from pan.
8. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan.
9. Cover and cook 4 minutes or until mushrooms are tender.
10. Combine peas and next 4 ingredients in a large bowl.
11. Chop turkey.
12. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to sop mixture, tossing gently to combine.
13. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
14. Combine breadcrumbs and butter in a small dish, tossing to combine.
15. Sprinkle breadcrumb mixture over pasta mixture.
16. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Yield: 6 servings (serving size: about 1 2/3 cups)