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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