Turkey Tetrazzini

Yield: 6 servings (serving size: about 1 2/3 cups.)
Source: Cooking Light - January 2003


10 oz uncooked vermicelli
2 tsp. vegetable oil
1 lb. turkey breast cutlets
3/4 tsp onion powder, divided
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
2 T. dry sherry
2 (8 oz) packages 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) reduced fat cream of chicken soup (such as Healthy Choice)
Cooking spray
1/3 c. dry breadcrumbs
2 T. butter, melted


  1. Preheat oven to 450.
  2. Cook pasta according to package directions, omitting the salt and fat. Drain.
  3. Heat oil in a large nonstick skillet over medium high heat. Sprinkle turkey with 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp pepper. Add turkey to pan. Cook 2 minutes on each side or until done. Remove turkey from pan.
  4. Add 1/4 tsp 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.
  6. Chop turkey. Add 1/4 tsp salt, 1/8 tsp pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine.
  7. Spoon mixture into a 13x9 baking dish coated with cooking spray.
  8. Combine breadcrumbs and butter in a small dish, tossing to combine.
  9. Sprinkle breadcrumb mixture over pasta mixture.
  10. Bake at 450 for 12 minutes or until bubbly and thoroughly heated.


Healthy Units: 10 per serving
CALORIES 459 (29% from fat); FAT 14.8g (sat 5.9g, mono 4.4g, poly 2.8g); PROTEIN 30.5g; CARB 48.1g; FIBER 3.1g; CHOL 69mg; IRON 4mg; SODIUM 716mg; CALC 199mg;

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