Southeast Dairy Association - turkey tetrazzini with cheddar and parmesan

 

Turkey Tetrazzini with Cheddar and Parmesan

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Elevate this family-favorite pasta dish to a new level of flavor by using two types of cheese.

Notes

Source of recipe: 3-A-Day of Dairy

Ingredients

  • 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) )
  • 1/2 teaspoon pepper ((optional) )
  • 2 cups sliced white button mushrooms
  • 4 cups whole wheat ziti or penne pasta, cooked
  • 2 cups diced cooked turkey breast ((1/2 inch dice) )
  • 1/3 cup frozen peas
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded reduced-fat Cheddar cheese

Instructions

  • Preheat oven to 350˚. Coat a shallow 2-3-quart baking dish with cooking spray; set aside.
  • Melt butter in a large saucepan over medium heat, stir in flour and cook 2 minutes, stirring constantly. 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.
  • Add pasta, turkey, peas and Parmesan cheese into milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake 45 minutes or until bubbling at edges and heated through.
Print Recipe