Turkey Tettrazini

This is a recipe I made based on Trisha's (One Tiny Pink Kitchen). I have to say, I love it. I added a little more cheese which will probably increase the points a little but it really is a nice hearty meal that is somewhat guiltless. Plus, you can make it ahead and bake it when you're ready to eat.

1/2 lb ground turkey
1 (8oz) whole wheat penne or any other whole wheat pasta
1/4 cup of light margarine (I Can't Believe it's Not Butter Light)
1/4 cup all purpose flour
salt and pepper to taste
1 tsp garlic powder
1 cup chicken broth
1 cup fat free half and half
2 tbsp. water (Trisha recommended to use the water from the noodles which I did and is better because it is starchy and thickens up the sauce more)
1/4 cup part skim mozzarella
1/3 cup grated Parmesan cheese
3 tbsp breadcrumbs or panko
1 tsp light margarine

Heat Oven to 350. Cook the pasta to al dente. Brown turkey. Set aside in strainer or additional bowl. Melt butter in same pan as browned turkey over low heat. Stir in flour, salt, & pepper and garlic powder. Cook, stirring until flour is coated. Then, Stir in broth & half and half. Heat to boiling, stirring constantly with a whisk to break up flour and thicken the sauce. This will take 5-7 minutes of constant stirring so as not to burn the sauce. Add in 1/3 cup of parm cheese and 1/4 cup of mozz cheese when the sauce was thick and stir until melted. Mix the noodles, water, & turkey into sauce. Pour noodle mixture into ungreased casserole dish. Sprinkle with breadcrumbs. Drop little bits of the 1 tsp of margarine over breadcrumbs to help brown. Bake 30 mins. or until bubbly in center.

Yields 6 servings about 1-1/2 cup each

POINTS per Serving: 8