Sunday, January 29, 2012

Turkey Tetrazzini

One of the cookbooks we got for Christmas was Cooking Light's "Comfort Food Cookbook", and we absolutely love it! We've tried a few dishes that have come out well, and I can't wait to try some of the others! This dish was alright, but a little bland. Nothing to really make it great.

Turkey Tetrazzini-adapted from The Comfort Food Cookbook
Total Time: 30 Minutes
Serves 6
  • 10 ounces uncooked vermicelli
  • 2 teaspoons vegetable oil
  • 1 pound turkey breast cutlets
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons dry sherry
  • 16 ounces 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 grated Parmesan cheese
  • 1 can reduced-fat cream of chicken soup
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons butter, melted
Preheat oven to 450 degrees.

  1. Cook pasta according to package directions. Drain.
  2. 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.
  3. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
  4. 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.
  5. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.
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