Turkey Tetrazzini with Cheddar and Parmesan

By Susan52

Ingredients

• 4 cups whole wheat ziti or penne pasta,
• cooked according to package directions
• 2 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 1 cup chicken broth
• 1/2 cup dry white wine (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)

Details

Preparation time 25mins
Adapted from allrecipes.com

Preparation

Step 1

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, wine 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.