Turkey Tetrazzini
Source of Recipe
Cooking Light Critics Message Board
List of 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 T. dry sherry
2 (8 oz) packages presliced mushrooms
3/4 c. frozen green peas, thawed
3/4 c. fat free milk
2/3 c. 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 (such as Healthy Choice)
Cooking spray
1/3 c. dry breadcrumbs
2 T. butter, meltedRecipe
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. Yield: 6 servings (serving size: about 1 2/3 cups.)
Cal=459; Fat=14.8g; Fiber=3.1g
10 points
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