- 4 cups whole wheat ziti or penne pasta, cooked according to package directions
- 2 tablespoons butter
- 1/4 cup flour
- 3 cups fat-free or low-fat lactose-free milk
- 1 cup fat-free 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)
- 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.