Clean Eating Mag: Turkey Pasta Casserole

1 cup 2% milk
1.5 tsp cornstarch
6 oz shredded low fat cheddar cheese
1/2 cup low-fat plain yogurt
1/2 tsp fine sea salt
8 oz whole wheat rotini pasta
2 carrots peeled and cut on a diagonal into 1/4 inch slices
1/2 red onion
1.5 cups brccoli florests
1.5 cups bite- size cauliflower florests
8 oz turkey or chicken breast
1/4 cup chopped flat-leaf parsley
1/3 cup sliced raw almonds (1 oz)

ONE: in a medium saucepan, whisk together milk and cornstarch. Place over medium heat an dcook, stirring, until mixture comes to a simmer and thickens, about 3 minutes. Remove from heat and add cheese, whisking until melted. Whisk in yogurt and salt, cover and set aside.

TWO: Preheat oven to 375 degrees F. Coat a 2 quart casserole dish with cooking spray.

THREE: In a large pot of boiling water, cook pasta according to package directions. Three minutes before pasta is done, stir in carrots and onion. Two minutes before pasta is done, stir in broccoli and cauliflower.

FOUR: Drain pasta and vegetables and return mixture to pot. Sitr in cheese sauce, turkey and parsley. Transfer to prepared casserole dish, sprinkle with almonds and bake until almonds are toasted and casserole is heated through about 30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LMDIENER.