½cupdry white wine, such as Pinot Grigioor additional chicken broth
½teaspoonpepper
2cupssliced white button mushrooms
⅓cupgrated Parmesan cheese
2cupscooked turkey breastdiced
1cuppeasfrozen
1cupreduced-fat Cheddar cheeseshredded
Instructions
Preheat oven to 350°F. 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.
Notes
This recipe works well for leftover turkey, or substitute chicken for turkey.
Keyword turkey tetrazzini with cheddar cheese, turkey tetrazzini with penne pasta