turkey tetrazzini with cheddar and parmesan

Ingredients

• Servings: 6
• 4 cups whole wheat ziti or penne pasta, cooked according to package directions
• 2 tablespoons butter
• 1/4 cup flour
• 3 cups fat-free or low-fat lactose-free milk
• 1 cup fat-free chicken broth
• 1/2 cup dry white (or additional chicken broth)
• 1/3 cup grated parmesan cheese
• 2 cups sliced white button mushrooms
• 2 cups diced cooked turkey breast (1/2-inch dice)
• 1/3 cup frozen peas
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 teaspoon pepper (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees fahrenheit. spray a shallow two to three-quart baking dish with cooking spray; set aside.
• in a large saucepan over medium heat, melt butter and stir in flour. cook, stirring constantly, about 2 minutes. whisk in fat-free or low-fat lactose-free milk, chicken broth, and pepper (optional); bring mixture to a boil. stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
• stir parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish. top with cheddar cheese and cover loosely with foil. bake about 45 minutes or until bubbling at edges and heated through.