* Exported from MasterCook *
Turkey Tetrazzini
Recipe By :Kristin
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
10 ounces vermicelli -- uncooked
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
16 ounces mushroom caps
3/4 cup frozen green peas
3/4 cup skim milk
2/3 cup fat-free sour cream
1/3 cup Parmesan cheese -- grated
10 3/4 ounces cream of chicken soup -- use 98% fat free
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
Preheat oven to 450.
Cook pasta according to package directions, omitting salt and fat. Drain.
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 and cook until done. Remove from pan.
Slice mushrooms and add to pan with 1/4 teaspoon onion powder, and sherry.
Cover and cook 4 minutes or until mushrooms are tender.
Combine peas, milk, sourcream, 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.
Combine breadcrumbs and butter in a small dish, tossing to combine.
Sprinkle breadcrumb mixture over pasta. Bake at 450 for 15 minutes or
until bubbly and thoroughly heated.
Source:
"Cooking Light"
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Per Serving (excluding unknown items): 426 Calories; 10g Fat (21.5%
calories from fat); 29g Protein; 54g Carbohydrate; 2g Dietary Fiber; 62mg
Cholesterol; 766mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : ~~10~~
These are pretty big servings so you could make it into 8 and then
the points would drop to 7.5