Turkey Tetrazzini With Cheddar and Parmesan

Servings: 6

Prep time: 25 minutes

Cook time: 60 to 65 minutes

Cost/recipe: $6.67

Cost/serving: $1.11

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

Preheat oven to 3508F. 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.

Substitution Idea: This recipe works well for leftover turkey or substitute chicken for turkey.

Nutritional Facts per Serving: Calories, 490; Total Fat, 9g; Saturated Fat, 5g; Cholesterol, 90mg; Sodium, 370mg; Carbohydrates, 57g; Dietary Fiber, 6g; Protein, 44g; Calcium, 50% Daily Value.

All materials courtesy of: Midwest Dairy Association