Turkey and Ham Tettrazini

Serves 6

• 1/4lb mushrooms, sliced
• 1 can low-fat cream-of-mushroom soup with 1 can of skimmed milk
• 1/2tsp thyme
• 1/4tsp basil
• 1/8th tsp white pepper
• 2tblsp sherry or sherry extract
• 1 cup cooked turkey, cubed
• 1 cup cooked ham, cubed
• 2tblsp roasted red peppers or pimientos, chopped
• 5 black olives, sliced (optional)
• 6oz (180g) spaghetti (dry weight) broken into 2 inch pieces and cooked
• 2tblsp grated Parmesan cheese

Method

1. Sauté the mushrooms in a non-stick pan.
2. Meanwhile, whisk the soup and milk, thyme, basil, white pepper and sherry together.
3. Stir in the turkey, ham, peppers or pimientos, olives, mushrooms and pasta.
4. Pour into a baking dish and top with the Parmesan cheese.
5. Bake at 350F/180C/Gas 4 until hot and bubbly for 25/30 mins.