Turkey Tetrazzini - cooking recipe

Ingredients

1/2 lb spaghetti, broken into third sections, cooked and drained
2 tablespoons butter
1/2 cup red onion, chopped
1/2 cup poblano pepper, chopped
1/2 cup orange pepper, chopped
1/2 cup red pepper, chopped
6 ounces cremini mushrooms, sliced
2 garlic cloves, pressed
1 cup low sodium chicken broth
2 tablespoons unbleached all-purpose flour
1 cup milk
1 (10 ounce) can condensed cream of mushroom soup
2 cups cooked turkey, cubed
1/2 cup frozen peas
1 teaspoon black pepper
1/2 teaspoon rosemary, chopped
1/4 teaspoon sage
1/8 teaspoon cayenne pepper (to taste)
1 1/2 cups shredded cheddar cheese (or more if needed)
1/4 teaspoon smoked paprika

Preparation

Preheat oven to 350\u00b0F. In a large skillet over medium heat, melt butter. Saute onion until soften. Add peppers and saute for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and saute for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13\" baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.