Turkey and Tortellini Tetrazzini

Ingredients

• 20 ounces fresh cheese tortellini
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 8 ounces sliced fresh mushrooms
• 1 cup thinly sliced baby carrot
• 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 low-fat milk
• 2 cups chopped cooked turkey
• 1/2 cup shredded fresh parmesan cheese
• 4 ounces finely shredded sharp cheddar cheese

Directions

1. 1

   Cook tortellini per package instructions and drain well.

2. 2

   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.

3. 3

   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.

4. 4

   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.