Turkey Tetrazzini

Turkey Tetrazzini
Turkey Tetrazzini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 10 oz uncooked vermicelli

  • 2 tsp vegetable oil

  • 1 lb turkey breast cutlets

  • 3/4 tsp onion powder, divided

  • 1/2 tsp salt, divided

  • 1/4 tsp black pepper, divided

  • 2 Tbsp dry sherry

  • 2 8oz pkgs 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 (~ 1-1/5 oz) grated fresh Parmesan cheese

  • 1 10-3/4oz can reduced-fat cream of chicken soup

  • Cooking Spray

  • 1/3 cup dry breadcrumbs

  • 2 Tbsp butter, melted

Directions

Preheat oven to 450 deg. Cook pasta according to pkg directions, omitting salt and fat. Drain. Heat oil in a large nonstick skillet over med-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 min 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 min 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 deg for 12 min or until bubbly and thoroughly heated.

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