Turkey Tetrazzini with Cheddar and Parmesan |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 6 |
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An easy turkey dish with a creamy mushroom sauce layered with pasta and cheese. Parmesan and Cheddar cheeses contain a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant. Ingredients:
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) |
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray a shallow two to three-quart baking dish with cooking spray; set aside.
2. 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.
3. 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.
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