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 1/4 tsp. black pepper, divided
2 tsp. dry sherry
28 oz. pkg. 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.) can reduced fat cream of chicken soup
cooking spray
1/3 c. dry bread crumbs

Preheat oven to 450°F. 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 about 4 minutes or until mushrooms are tender. Combine peas and next 4 ingredient in a large bowl. Chop turkey. Add 1/8 teaspoon pepper, pasta, turkey and mushroom mixture to soup, tossing gently to combine. Spoon mixture into a 13 x 9 inch baking dish that is coated with cooking spray.

Combine bread crumbs and butter in a small dish, tossing to combine. Sprinkle bread crumb mixture over pasta mixture.

Bake at 450°F for 12 minutes or until bubbly and thoroughly heated.

Yield: 6 1 2/3 cup servings.