Lower Fat Turkey Tetrazzini Without Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 170 g spaghetti noodles, broken up
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 instant chicken bouillon cubes (or packets)
• 1/2 cup frozen peas
• 1 (14 ounce) can low-fat cream of chicken soup
• 1/3 cup red wine
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups leftover cooked turkey, chopped
• 1 (14 ounce) can mixed vegetables, drained
• 3/4 cup reduced-fat cheese, grated
• 1/4 cup parmesan cheese
• 2 tablespoons breadcrumbs

Recipe

• 1 preheat oven to 375 degrees.
• 2 cook spaghetti until el dente, drain and set aside.
• 3 cook onion and peppers in 1 packet of chicken oxo mixed with 3/4 cup boiling water, add peas just before all of the liquid evaporates.
• 4 while, onion and peppers are cooking, combine soup, wine, worcestershire, spices and the second chicken oxo (mixed in 3/4 cup hot water) in a mixing bowl.
• 5 once the liquid is gone from the onions and peppers, add in the soup mixture and heat.
• 6 after mixture is bubbling and hot, add the turkey, mixed veggies and cheese.
• 7 stir mixture together with spaghetti noodles, mixing well.
• 8 place mixture in a lightly greased casserole dish and sprinkle with parmesan and breadcrumbs.
• 9 bake in the preheated oven for 30 minutes.