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Ingredients
- 12 ounces uncooked penne pasta
- 3 tablespoons plus 2 teaspoons canola oil, divided
- 1 pound turkey cutlets
- 2 cups chopped onion
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry white wine
- 1 1/4 teaspoons kosher salt, divided
- 3 cups 2% reduced-fat milk
- 3 tablespoons all-purpose flour
- 3 ounces 1/3-less-fat cream cheese, softened
- 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
- 1 ounce fontina cheese, shredded (about 1/4 cup)
- 1 teaspoon black pepper
- 2 cups frozen green peas, thawed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon (optional)
- Cooking spray
- 1/2 cup whole-wheat panko (Japanese breadcrumbs)
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add turkey; cook 2 minutes on each side or until done. Remove turkey from pan; cut into bite-sized pieces. Add turkey to pasta.
4. Return pan to medium-high heat. Add 2 tablespoons oil; swirl to coat. Add onion and celery; sauté 10 minutes. Add thyme and mushrooms; cook 15 minutes or until liquid evaporates. Add wine to pan; cook 4 minutes or until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon salt. Add mushroom mixture to pasta mixture.
5. Place pan over medium heat (do not wipe out pan). Combine milk and flour in a bowl, stirring with a whisk until smooth. Add milk mixture to pan; cook 3 minutes or until slightly thickened, stirring frequently. Stir in cream cheese, 1 ounce Parmesan, and fontina; cook 5 minutes. Stir in remaining 1 teaspoon salt and pepper. Stir milk mixture, peas, parsley, and tarragon, if desired, into pasta mixture. Divide pasta mixture between 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray.
6. Combine remaining 2 teaspoons oil, remaining 1 ounce Parmesan, and panko in a bowl; sprinkle evenly over tops of dishes. Bake at 350° for 20 minutes or until browned and bubbly, or follow freezing instructions.
How-To FREEZE: Cover baking dish with heavy-duty foil or an airtight lid. Freeze up to two months. THAW: Remove foil; place dish in microwave. Microwave at 30% power for 30 minutes or until thawed. REHEAT: Preheat oven to 400°. Cover dish with foil. Bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.
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