Turkey Tetrazzini

• 12 oz leftover chopped Turkey loin (or substitute any other cooked meat, shredded, cubed, or ground)
• 1/2 pack of cooked Angel hair pasta (pasta broken in half)
• 1 can cream of mushroom soup
• 1/2 tbsp Cooking With Greens Italian Seasoning Blend
• 3/4 cup heavy cream
• 1/2 to cup shredded Parmesan
• 1/3 sweet bell pepper chopped
• 1/2 cup frozen broccoli florets
• 9 cherry tomatoes halved
• 1 stalk celery chopped
• 1/2 onion chopped
• 3 cloves garlic chopped
• 4 baby Portabella mushrooms sliced
• 1 tbsp Cooking With Greens No Salt Go To Seasoning
• 1 cup shredded Italian blend cheese
• 1 tbsp butter
• 1 tbsp olive oil
• OPTIONAL crumbled crisped bacon 

Preheat oven to 400 degrees. Add butter and olive oil to a hot skillet. Add vegetables and Cooking With Greens No Salt Go To Seasoning blends. Cook until vegetables are softened. Add chopped meat. Set aside.  Combine Heavy cream and parmesan. Whisk and heat in microwave for one minute. Add can of cream of mushroom soup, cooked vegetables and meat mixture, cooked spaghetti, heavy cream and Italian Blend (and optional crisped bacon) to large bowl. Mix well. Pour into baking dish and cover with Italian Blend shredded cheese. Cook for 15 to 20 minutes or until cheese is melted.