10.8 ounce cream of chicken soup reduced-fat canned such as Healthy Choice
0.3 cup breadcrumbs dry
2 tablespoons cooking sherry dry
0.8 cup milk fat-free
16 ounce pre mushrooms
0.8 teaspoon onion powder divided
1.5 ounces parmesan cheese fresh grated
0.8 cup peas green frozen thawed
10 ounce vermicelli uncooked
0.5 teaspoon salt divided
0.7 cup cup heavy whipping cream fat-free sour
1 pound turkey breast cutlets
2 teaspoons vegetable oil
Equipment
bowl
frying pan
oven
baking pan
Directions
Preheat oven to 45
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; cook 2 minutes on each side or until done.
Remove turkey from pan.
Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
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.
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.
