Turkey Tetrazzini with Cheddar and Parmesan
Ingredients:
- Non-stick cooking spray
- 1 package (12 ounces) whole wheat penne pasta
- 2 tablespoons butter
- 1/4 cup flour
- 3 cups low-fat milk
- 1 cup fat-free low-sodium chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1/2 teaspoon pepper
- 2 cups sliced white button mushrooms
- 1/3 cup grated Parmesan cheese
- 2 cups diced cooked turkey breast
- 1 cup frozen peas
- 1 cup shredded reduced-fat Cheddar cheese
Servings: 6
Prep Time: 25 minutes
Cook Time: 60-65 minutes
Cost/recipe: $6.67
Cost/serving: $1.11
Preparation:
Preheat oven to 350° F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions.
In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth, wine and pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook about 10 minutes, stirring frequently, or until mixture thickens and mushrooms are softened.
Stir Parmesan cheese, pasta, turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.
Tip: This recipe works well for leftover turkey or substitute chicken for turkey.