1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese
Instructions
Preheat broiler to high. Heat olive oil in a saucepan over medium-high heat. Add onion;
sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and
tomatoes; bring to a boil. Stir in cheese until melted. Place mixture
in blender, and blend until smooth. Return to pan; stir in milk, salt,
and pepper. Return to medium-high; cook 2 minutes.
Add oil to pan and swirl to coat. Add onion and pepper; saute 4 minutes. Add garlic and saute
for 5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and
cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara
sauce, and 1/2 cup basil.
Place bread on baking sheet; lightly coat with spray. Broil 1 minute.
Rub garlic over toasted side; turn bread over. Top with Asiago; broil
1 minute.