Wednesday, 1 February 2012

Turkey Fettuccine Skillet

This dish is very easy to make and was a huge success in this house hold. Great way to use leftover turkey after holidays such as Thanksgiving or Christmas. It taste like the comfort food we all love with half the calories.

8 ozs uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 tsp salt-free seasoning blend (I used Mrs. Dash original salt free)
1/4 tsp salt
2 Tbsps cornstarch
1/2 cup fat-free half and half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

Cook fettuccine according to package directions. Meanwhile,in a large ovenproof skillet coated with cooking spray, saute onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in milk, seasoning blend and salt. Bring to a boil.

Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.

Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until the cheese is melted.

YIELD: 6 servings

1 cup equals:

361 calories
7g fat
3g saturated fat
76mg cholesterol
343mg sodium
38g carbohydrate
2g fiber
34g protein

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