Turkey Alfredo Tetrazzini

This recipe just jazzes up a regular tetrazzini, and it's a quick one to make, by using jarred Alfredo sauce, canned mushrooms and onion powder. I love the peas' pop of color, the hint of white wine and creamy, tangy taste.

Prep: 20 min.    Bake: 30 min.   Serves: 4

• 4 oz. thin spaghetti
• 1 jar (15 oz.) Alfredo sauce
• 2 c. frozen peas
• 1 1/2 c. cubed cooked turkey or chicken
• 1 can (4 oz.) mushroom stems and pieces, drained
• 1/4 c. shredded Swiss cheese
• 1/4 c. shredded Parmesan cheese
• 2 Tbs. white wine or chicken broth
• 1/2 tsp. onion powder
• 1/2 c. French-fried onions
• 1/2 tsp. paprika

1. Cook spaghetti according to package directions. Meanwhile, combine Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder in a large bowl. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8 in. square baking dish. Sprinkle with onions and paprika.
2. Cover and bake at 350 degrees for 30-35 min. or until heated through.

$2.02 per serving