Ingredients:

• Non-stick cooking spray
• 1 package (12 ounces) whole wheat penne pasta
• 2 tablespoons butter
• 1/4 cup flour
• 3 cups low-fat Fair Cape Free Range™ 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

Preparation:

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.

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

Nutritional Facts: 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

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