Turkey Tetrazzini

• 1/2 lb spaghetti, broken into third sections, cooked and drained
• 2 tablespoons butter
• 1/2 cup red onion, chopped
• 1/2 cup poblano pepper, chopped
• 1/2 cup orange pepper, chopped
• 1/2 cup red pepper, chopped
• 6 ounces cremini mushrooms, sliced
• 2 garlic cloves, pressed
• 1 cup low sodium chicken broth
• 2 tablespoons unbleached all-purpose flour
• 1 cup milk
• 1 (10 ounce) can condensed cream of mushroom soup
• 2 cups cooked turkey, cubed
• 1/2 cup frozen peas
• 1 teaspoon black pepper
• 1/2 teaspoon rosemary, chopped
• 1/4 teaspoon sage
• 1/8 teaspoon cayenne pepper (to taste)
• 1 1/2 cups shredded cheddar cheese (or more if needed)
• 1/4 teaspoon smoked paprika

1. Preheat oven to 350u0b0F. In a large skillet over medium heat, melt butter. Saute onion until soften. Add peppers and saute for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and saute for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
2. Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13" baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.

sections, butter, red onion, poblano pepper, orange pepper, red pepper, cremini mushrooms, garlic, chicken broth, flour, milk, condensed cream, turkey, frozen peas, black pepper, rosemary, sage, cayenne pepper, cheddar cheese, paprika

Taken from www.food.com/recipe/turkey-tetrazzini-537612 (may not work)