Turkey & Asparagus Pasta Casserole

4 ounces Gluten Free mini penne pasta or similar shape

3 tablespoons butter

3 tablespoons flour

1/4 cup red bell pepper, chopped

1 clove garlic, minced

4-6 green onions, thinly sliced

3/4 cup chicken broth

1 cups milk

1/4 teaspoon salt

pinch freshly ground black pepper

1/4 teaspoon poultry seasoning blend

1 cup cooked asparagus, cut in 1-inch pieces

1 1/2 cups diced cooked turkey

4 ounces shredded Sharp Cheddar cheese

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender. Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish.

Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 3 to 4.