Non-stick cooking spray
12 ounces whole wheat penne
   pasta 1 package
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free low-sodium chicken
1/2 cup dry white wine, such as Pinot
  Grigio or additional chicken broth
1/2 teaspoon pepper
2 cups sliced white button mushrooms
1/3 cup grated Parmesan cheese
2 cups cooked turkey breast diced
1 cup peas frozen
1 cup reduced-fat Cheddar cheese

Preheat oven to 350°F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions. In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth, wine and pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook about 10 minutes, stirring frequently, or until mixture thickens and mushrooms are softened. Stir Parmesan cheese, pasta, turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.