Lower Fat Turkey Tetrazzini Without Mushrooms - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375 degrees.
Cook spaghetti until el dente, drain and set aside.
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.
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.
once the liquid is gone from the onions and peppers, add in the soup mixture and heat.
After mixture is bubbling and hot, add the turkey, mixed veggies and cheese.
Stir mixture together with spaghetti noodles, mixing well.
Place mixture in a lightly greased casserole dish and sprinkle with parmesan and breadcrumbs.
Bake in the preheated oven for 30 minutes.