Turkey Fettuccine Skillet

This is a nice way to use up left over turkey. The recipe is from Light & Tasty. You can use whatever vegetable you have on hand. And if you like a little spice, add in some red pepper to spice it up a bit.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 8  ounces fettuccine, uncooked
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 4  garlic cloves, minced
• 1  teaspoon canola oil
• 1  cup mushroom, sliced
• 2  cups nonfat milk
• 1  teaspoon  sodium-free seasoning
• 1⁄4 teaspoon salt
• 2  tablespoons cornstarch
• 1⁄2 cup  fat-free half-and-half
• 1⁄3 cup parmesan cheese, grated
• 3  cups  cooked turkey breast, cubed
• 3⁄4 cup part-skim mozzarella cheese, shredded

Directions

1. Cook fettuccine per package directions, and drain.
2. In a non-stick skillet, coated with non-stick spray, sauté the onions, celery and garlic in the canola oil for a few minutes.
3. Add the mushrooms, cooking and stirring until tender.
4. Stir in milk, seasoning and salt.
5. Bring to a boil.
6. Mix half-and-half with cornstarch, and mix until smooth. Stir into skillet.
7. Cook and stir for 2 minutes or until thick and bubbly.
8. Stir in Parmesan cheese until just melted.
9. Stir in turkey and fettuccine.
10. Heat through.
11. Sprinkle with mozzarella cheese and broil for 2-3 minutes or until cheese is melted.