12 ounces pasta
12 ounces sliced cremini mushrooms
1/3 cup butter or margarine
1/4 cup flour
1 cup fat free milk
3/4 cup fat free half & half
2 cups chicken broth
1/4 cup dry white wine
3 cups leftover diced turkey
1 cup green peas
1 cup freshly grated Parmesan or Romano cheese
1/3 cup shredded mozzarella cheese
2 Tbsp. lemon juice
salt, pepper, and ground nutmeg to taste
1/2 cup Panko breadcrumbs
I lightened this butter and cream-heavy recipe up by using fat free half & half and a smaller quantity of margarine instead of the tons of butter.
Heat a medium skillet with 1 tablespoon of margarine. Cook the mushrooms until they shrink down and the water they give off is nearly evaporated.
Boil the pasta according to the package directions and add the peas (if they're frozen) at the very end. Drain and set aside.
Heat the remaining butter/margarine in another skillet and stir in the flour. Cook it for about 3 minutes and break it up into small pieces. Add the liquids and heat through, stirring constantly and breaking up the bits of flour/butter mixture until dissolved. Season with salt and pepper, and add the Swiss cheese and HALF of the Parmesan, stirring until it is smooth and melted.
In a large baking dish, stir the sauce, mushrooms, turkey, pasta, and peas together. Add the lemon juice. Top with the remaining half cup of Parmesan and the breadcrumbs.
Bake it all at 375 for 30-40 minutes until the breadcrumbs are browned.
Original recipe came from simplyrecipes.com.
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