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4 tablespoons butter, divided
8 ounces sliced cremini mushrooms
4 green onions, chopped
2 tablespoons whole wheat flour
2 cups low sodium chicken broth
3/4 cup evaporated skim milk
1/4 cup Parmesan cheese
1/4 cup white wine
Salt and pepper to taste
2 cups cooked whole wheat fusilli
3 cups cooked turkey, chopped
3/4 cup bread crumbs

Preheat oven to 375 degrees. Lightly grease casserole or baking dish.

Cook pasta according to package directions.

In a large deep skillet saute mushrooms and onions in 2 tablespoons butter. Remove from skillet and set aside.

Add remaining butter to skillet and whisk in flour until smooth. Slowly add chicken broth and evaporated skim milk. Stir until sauce is smooth and continue to cook until has thickened. Add mushrooms and onions back to skillet along with 1/4 cup Parmesan cheese, wine, salt and pepper to taste. Stir. Next add turkey and pasta and stir until all ingredients are well incorporated. Remove from heat.

In a small mixing bowl combine bread crumbs and 1 tablespoon Parmesan cheese.

Transfer skillet contents to casserole dish. Sprinkle with bread crumb mixture.
Bake for about 25 minutes or until casserole is warmed through and golden brown on top.

Per Serving: 412 Calories; 15g Fat; 36g Protein; 38g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. Points: 8.5