Chicken and Vegetable Tetrazzini

3 cups cooked rotini pasta (I used bowties)

1 cup cooked cubed chicken breast 

1/2 cup frozen peas ( I used a can of fiesta corn)

1 can pinto or red kidney beans (I used a can of Great Northern Beans)

2 tablespoons sliced green onions 

1/4 teaspoon salt 

1/8 teaspoon pepper

White Sauce (recipe to follow) 

1/2 cup cheddar cheese

1. Combine pasta, chicken, peas, green onions, salt, and pepper, spoon into lightly greased 13 by 9 inch baking dish. Pour white sauce over; sprinkle with cheese. 

2. Bake at 350 degrees until cheese is browned and sauce is bubbly, about 30 minutes. 

White Sauce (makes 2 cups) 

4 tablespoons butter 

1/4 cup flour

2 cups fat-free milk 

1. Melt butter in medium saucepan; whisk in flour. Cook over medium heat 1 minutes, whisk in milk. Heat to boiling, whisking until smooth. 

Recipe from 1,001 Low-Fat Recipes