Turkey Tetrazzini

• 10 ounce uncooked vermicelli
• 2 teaspoons vegetable oil
• 1 pound turkey breast cutlets
• 3/4 teaspoon onion powder, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 tablespoons 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 cream of chicken soup (such as Healthy Choice)
• Cooking spray
• 1/3 cup dry breadcrumbs
• 2 tablespoons butter, melted

1. Preheat oven to 450u0b0.
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 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
4. Add 1/4 teaspoon 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 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450u0b0 for 12 minutes or until bubbly and thoroughly heated.

vermicelli, vegetable oil, turkey breast cutlets, onion powder, salt, black pepper, sherry, mushrooms, frozen green peas, milk, sour cream, parmesan cheese, cream of chicken soup, cooking spray, breadcrumbs, butter

Taken from www.myrecipes.com/recipe/turkey-tetrazzini-4 (may not work)