Ingredients needed:
* Nonstick cooking spray
* 8 ounces dried whole wheat linguine or spaghetti, broken in half
* 1 pound broccoli, trimmed and cut into 1-inch pieces
* 2 tablespoons butter
* 3 medium red and/or yellow sweet peppers, stemmed, seeded, and cut into 1-inch pieces
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 1/4 teaspoon of salt
* 1/8 teaspoon of ground black pepper
* 1 can of reduced-sodium chicken broth
* 3/4 cup of fat free milk
* 1/2 cup of light sour cream
* 3 cups of shredded cooked turkey or chicken
* 3/4 cup shredded white cheddar cheese (3 ounces)
* 1 recipe for Bread Crumb Topper (see below)
Preparation steps:
* Preheat oven to 350 degrees. Coat a 3-quart rectangular baking dish with cooking spray; set aside
* In a dutch oven, cook linguine according to package directions, adding broccoli for the last 2 minutes of cooking; drain. Return linguine mixture to Dutch oven.
* Meanwhile, for sauce, in a large skillet heat butter over medium heat until melted. Add sweet peppers and garlic; cook about 5 minutes or just until peppers are tender, stirring occasionally. Stir in flour, salt, and black pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in sour cream.
* Add sauce, turkey, and cheese to linguine mixture; stir gently to combine. Transfer mixture to the prepared baking dish. Cover with foil. Bake for 25 minutes.
* Sprinkle with Bread Crumb Topper. Bake, uncovered, for 10 to 15 minutes more or until heated through and topper is lightly browned. Let stand for 5 minutes before serving.
Bread Crumb Topper recipe: In a small bowl, toss together 1 cup soft bread crumbs, 1 tablespoon snipped fresh parsley, 1 to 2 teaspoons finely shredded lemon peel, and 1 tablespoon olive oil.
Enjoy
(Serves 6 to 8)
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