Turkey And Tortellini Tetrazzini - cooking recipe

Ingredients

20 ounces fresh cheese tortellini
1 teaspoon vegetable oil
1 cup chopped onion
8 ounces sliced fresh mushrooms
1 cup thinly sliced baby carrots
1 cup frozen green pea
2 fresh garlic cloves, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
1/2 cup skim milk or 1/2 cup low-fat milk
2 cups chopped cooked turkey
1/2 cup shredded fresh parmesan cheese
4 ounces finely shredded sharp cheddar cheese

Preparation

Cook tortellini per package instructions and drain well.
While the tortellini cooks, heat oil in an extra deep skillet that has a lid over medium high heat. Add onion, mushrooms, carrots and garlic. Stir and cook until tender, about 5 minutes.
Add peas, Worcestershire sauce, pepper, both soups and milk to the skillet. Stir in the turkey, Parmesan cheese and cooked tortellini. Stir well to mix.
Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, 2 to 3 minutes. Serve immediately.