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Ingredients
- Non-stick cooking spray
- 1 (12 oz) pkg whole wheat penne pasta
- 2 Tbsp butter
- 1/4 cup flour
- 3 cups low-fat milk
- 1 cup fat-free low-sodium chicken broth
- 1/2 cup dry white wine such as Pinot Grigio, or additional chicken broth
- 1/2 tsp pepper
- 2 cups white button mushrooms sliced
- 1/3 cup Parmesan cheese grated
- 2 cups cooked turkey breast diced
- 1 cup frozen peas
- 1 cup reduced-fat cheddar cheese shredded
Ingredients
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Instructions
- Preheat oven to 350 degrees. Spray a shallow 2-to 3-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 approx. 2 minutes.
- Whisk in milk, chicken broth, wine, and pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook approx. 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 approx. 45 minutes or until bubbling at edges and heated through.
Recipe Notes
Notes: This recipe works well for leftover turkey; or substitute chicken for turkey.
Recipe and photo courtesy of Midwest Dairy at www.midwestdairy.com.
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