5 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
1 lb ground turkey breast
1/2 teaspoon onion powder
2 teaspoons sherry vinegar
1 can artichoke hearts, drained and finely chopped
1/2 cup frozen green peas
1/2 low-fat milk
4 ounces reduced fat cream cheese, softened
1/4 plus 1 tablespoon fresh grated Parmesan cheese
1 cup cream of chicken soup
1/4 cup whole wheat panko bread crumbs
Pre-heat oven to 450 degrees.
Cook pasta according to directions, drain.
Heat olive oil in a skillet over medium heat. Sprinkle turkey with onion powder and add to skillet. Add two teaspoons sherry vinegar. Cook until turkey is almost done, then add the peas to thaw.
Combine the milk, cream cheese, soup, 1/4 cup Parmesan cheese, and artichoke hearts in a bowl. Add the pasta. Add turkey and peas when done. Stir. Pour the mixture into a baking dish, sprinkle with bread crumbs and one tablespoon Parmesan cheese, and bake for 18 minutes, or until bubbly.