Turkey Tetrazzini(Total Time Is 45 Minutes)

• 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 1/4 tsp. black pepper, divided
• 2 tsp. dry sherry
• 28 oz. pkg. 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.) can reduced fat cream of chicken soup
• cooking spray
• 1/3 c. dry bread crumbs

1. Preheat oven to 450u0b0.
2. Cook pasta according to package directions omitting salt and fat.
3. Drain.
4. Heat oil in a large nonstick skillet over medium high heat.
5. 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.
6. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan.
7. Cover and cook about 4 minutes or until mushrooms are tender.
8. Combine peas and next 4 ingredient in a large bowl.
9. Chop turkey.
10. Add 1/8 teaspoon pepper, pasta, turkey and mushroom mixture to soup, tossing gently to combine.
11. Spoon mixture into a 13 x 9 inch baking dish that is coated with cooking spray.

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, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84557 (may not work)