Skillet Tetrazzini


1 Tbs. lite butter
½ cup diced onion
1 sweet red pepper, diced
8 oz. sliced button mushrooms
2-3 cloves garlic, minced
2 cups unsalted Kitchen Basics chicken stock
¾ cup water
2 Tbs. sherry
8 oz. spaghetti, broken into thirds (to make this a Gluten Free dish, substitute Dreamfields spaghetti)
2 cups cooked chicken or turkey
2 cups fat-free half and half, room temperature
10 oz. frozen peas, thawed
Kosher salt and freshly ground black pepper, to taste
2 Tbs. Italian parsley, minced
¼ cup aged shredded Parmesan cheese


In a large skillet or saute pan, melt butter; add onion, pepper, and mushrooms and cook until tender, approx. 4-5 minutes. Add garlic and cook an additional 30 seconds. To the same pan, add the chicken broth, water and sherry; bring to a boil. Add the pasta and reduce heat to low and cover. Cook 10-12 minutes until liquid is absorbed and pasta is tender. Add the chicken or turkey, half and half, and peas; cook until warmed throughout, approx. 5 minutes. Season to taste with salt and pepper; garnish with parsley and parmesan cheese.