10 ounces uncooked angel hair pasta
2 teaspoons olive oil
1 pound turkey breast cutlets
3/4 teaspoon onion powder, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons dry sherry
2 (8-ounce) packages mushrooms, sliced
3/4 cup milk or cream (cream will make it richer)
2/3 cup sour cream
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1 (10 3/4-ounce) can cream of chicken soup
1/3 cup dry breadcrumbs
2 tablespoons butter, melted
Preheat oven to 450 degrees. Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450 degrees F for 12 minutes or until bubbly and thoroughly heated.