Cooked turkey, sauteed onion and red bell pepper in a creamy white sauce with fontina and gouda cheeses, served over pasta. A great recipe for leftover turkey.

Two-Cheese Turkey Pasta

1 package rotini pasta
2 cups cubed cooked turkey
1 tablespoon vegetable oil
1/2 cup chopped onion
1 red bell pepper, seeded and chopped
1 1/2 teaspoons all-purpose flour
1/2 cup milk
1 cup shredded fontina cheese
1/3 cup shredded Gouda cheese
2 tablespoons white wine
1/2 teaspoon seasoned salt
2 tablespoons fresh chopped flat-leaf parsley

1. Prepare pasta according to package directions.
2. In a 12-inch skillet heat oil over medium heat. Saute onion and red bell pepper until soft, about 5 minutes. Gently stir in flour and milk. Bring just to a boil then reduce heat and stir in fontina cheese, shredded Gouda cheese until creamy. Add turkey and mix well. Stir in white wine and seasoned salt.
3. Place pasta in a serving dish. Remove sauce from heat and pour over pasta. Garnish with parsley and serve.

Makes 6 servings.