Categories: Main Dish

Ingredients

• 10 ounces uncooked vermicelli
• 2 tsps 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 (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-free cream of chicken soup
• Cooking Spray
• 1/3 cup dry breadcrumbs
• 2 tbsp butter, melted

Directions

1. Preheat ove to 450 degrees

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat oil in a large nonstick skillet over medium high heat. Sprinkle turkey with 1/3 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.

4. Add 1/4 tsp onion powder, sherry and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.

5. 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 13×9-inch baking dish coated with cooking spray.

6. Combine breadcrumbs and butter in a small dish, tossingto combine. Sprinkle breadcrumbs mixture over pasta mixture. Bake at 450 degrees for 12 minutes or until bubbly and thoroughly heated.

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