Turkey Tetrazzini with Cheddar and Parmesan
4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 65 mg
Sodium: 270 mg
Calcium: 30% Daily Value
Protein: 33 g
Carbohydrates: 55 g
Dietary Fiber: 8 g
Preheat oven to 350 degrees. 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 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 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.
Recipe Source: Recipe created by 3-A-Day of Dairy