By: The Refined Chef
A great casserole. The National Pasta Association provided this recipe.
1 pound Medium Egg Noodles, uncooked
1 14 1/2-oz. can low-sodium chicken broth
1 cup skim milk
1 tsp. salt
1/4 cup cornstarch
2 cups chopped cooked turkey
1 14-oz. can artichoke hearts, drained and quartered
1 7 1/2-oz. jar roasted red peppers, drained and sliced
9 Kalamata olives, pitted and sliced
1/2 cup grated part-skim mozzarella cheese
1/2 cup white wine
1 tsp. fresh lemon juice
1/2 tsp. black pepper
Vegetable oil cooking spray
2 tbsp. grated Parmesan cheese
Serving size: 8
Prep time: 10 minutes
Cook time: 35 minutes
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.