Turkey Tetrazzini

half cup butter
1 cup mushrooms, sliced
1 cup red bell pepper, diced
1 clove garlic mashed
1 cup all purpose flour
salt and pepper to taste
2 cups reduced salt chicken broth
4.25 cups 1% milk
2 cups parmesan cheese, grated (reserve half cup for top)
1.5 lb whole wheat pasta (spaghetti or angel hair) cooked
2 lb leftover diced turkey

Melt butter in 4 qt saucepan over medium heat, add mushrooms and bell pepper and garlic, cook until softened. Add flour and stir until the flour is incorporated into the flour, about 3 minutes. Add chicken broth and milk, increase heat and stir constantly. As the sauce begins to heat up it will thicken, reduce the heat and continue to stir until sauce is smooth and velvety in texture. There should be no floury taste. Add 1.5 cups of parmesan cheese and remove from heat.
Add turkey breast, taste for seasoning and add salt and pepper to your taste.
Spray a large pyrex baking dish with non-stick spray. Add cooked pasta to sauce and turkey, combine thoroughly and
place into baking dish. Sprinkle remaining parmesan cheese on top and bake for approximately 30 minutes at 375 degrees. Top should be bubbly and lightly brown around the edges. 12 servings/approximately 1 cup each

Number of Servings: 12

Recipe submitted by SparkPeople user MSMACCHI.