8 ounces mini-penne pasta
6 tablespoons butter
6 tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch green onions, thinly sliced
1-1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon poultry seasoning
2 cups asparagus, cooked, drained and cut into 1-inch pieces 3 cups cooked turkey, diced
8 ounces cheddar cheese, shredded
1 cup soft bread crumbs
1 tablespoon butter, melted

Grease a 9-by-13-inch pan. Cook pasta according to package directions.
In a large saucepan over medium-low heat, melt butter; add red bell pepper and sauté until tender. Add garlic and green onion and cook for 1 minute longer. Stir in flour until well blended. Add chicken broth, stirring until thickened. Add milk
and stir frequently, until thickened
and hot. Add salt, pepper, poultry
seasoning, asparagus and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked, drained pasta and pour into the prepared pan. Toss bread crumbs with 1 tablespoon of melted butter and sprinkle over top. Bake at 350 degrees for 35 minutes and serve.

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