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1 lb Medium Egg Noodles
- uncooked
14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
-- drained and quartered
7 1/2 oz Jar roasted red peppers
-- drained and sliced
9 Kalamata olives
-- pitted and sliced
1/2 c Grated mozzarella cheese
-- (part-skim)
1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray
2 tb Grated Parmesan cheese
Prepare noodles according to package directions;
drain. Stir the broth, milk, salt and cornstarch
together in a large pot or Dutch oven until the
cornstarch is dissolved. Cook over medium heat,
stirring constantly, until thickened and bubbly. Stir
in noodles, turkey, artichoke hearts, red peppers,
olives, mozzarella cheese, wine, lemon juice and
pepper.
Heat oven to 350 degrees F. Spray a 3-quart baking
dish with cooking spray. Spoon noodle mixture into
dish. Sprinkle with Parmesan cheese. Bake until
bubbling around the edges, about 35 minutes. Let stand
5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein;
31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;
1074 mg Sodium. Calories from Fat: 15%
Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)
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