Ingredients: 3 tablespoons Parmesan cheese, grated cooking spray 1/2 teaspoon black pepper 1 teaspoon lemon juice 1/2 cup Mozzarella cheese, grated 9 ripe olives, pitted, sliced 17 1/2 ouncesjar roasted red peppers, drain and sliced 1/2 cup white wine 14 ouncescan artichoke hearts, drain and quarter 2 cups chopped cooked turkey 1/4 cup cornstartch 1 teaspoon salt 1 cup milk, skim 14 1/2 ouncescan chicken broth 1 pound medium egg noodles, uncooked

Recipe Info Category: Poultry Rating: 3 Contributor: Mara Robertson

Prepare noodles according to package directions. Drain. Stir broth,milk,salt and cornstartch together in large saucepan or Dutch oven until cornstartch is disolved. 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 black pepper. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan. Bake in 350 degree oven until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving. Serves 8.