A great way to use turkey leftovers, this is a tasty twist on an old favorite. Classic tetrazzini is made with spaghetti, but we used rotini because the delicious sauce adheres to it so well.

12 ounces dried rotini or other pasta
Vegetable oil spray
1 medium onion, diced
1/2 medium green bell pepper, diced
2 medium garlic cloves, minced
8 ounces fresh mushrooms, sliced
12 ounces cooked skinless turkey breast, cubed (about 2 cups)
10.75-ounce can low-fat, reduced-sodium condensed cream of chicken soup
1/2 cup fat-free evaporated milk
2 tablespoons dry sherry or dry white wine (regular or nonalcoholic) (optional)
2 tablespoons grated or shredded Parmesan cheese
2 ounces diced pimientos, drained
1/8 teaspoon black pepper
1/4 cup plain dry bread crumbs

Prepare the pasta using the package directions, omitting the salt and oil. Drain well.

Meanwhile, preheat the oven to 350?F.

Heat a deep skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return the skillet to the heat and cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until soft.

Stir in the mushrooms; cook for 2 minutes, or until soft.

Add the pasta to the skillet. Stir in the remaining ingredients except the bread crumbs.

Spray a 3 quart casserole dish with vegetable oil spray. Pour the pasta mixture into the prepared casserole dish. Sprinkle with the bread crumbs.

Bake, covered, for 35 to 40 minutes.