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Lite Turkey Tetrazzini Recipe

   
 

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     Lite Turkey Tetrazzini

Category   Entrees - Maindishes
Sub Category   Low-fat

Ingredients
10 oz 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 pepper, divided
2 tablespoons dry sherry
2 (8 ounce) packages presliced mushrooms
3/4 cup frozen peas, thawed
 
3/4 cup fat free milk
2/3 cup fat free sour cream
1/3 c. (about 1 1/2 oz.) grated fresh parmesan cheese
1 (10 3/4 oz) reduced fat cream of chicken soup
Cooking spray
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Instructions
Preheat oven to 450. Cook pasta according to package directions, omitting the salt and fat. Drain.
Heat oil in a large nonstick skillet over medium high heat. Sprinkle turkey with 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp pepper. Add turkey to pan. Cook 2 minutes on each side or until done. Remove turkey from pan. Add 1/4 tsp onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 tsp salt, 1/8 tsp pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine.
Spoon mixture into a 13x9 baking dish coated with cooking spray. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450 for 12 minutes or until bubbly and thoroughly heated.


Originally Submitted
12/8/2008





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