Turkey Fettuccine Skillet |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. Ingredients:
8 ounces uncooked fettuccine |
1/2 cup chopped onion |
1/2 cup chopped celery |
4 garlic cloves, minced |
1 teaspoon canola oil |
1 cup sliced fresh mushrooms |
2 cups fat-free milk |
1 teaspoon salt-free seasoning blend |
1/4 teaspoon salt |
2 tablespoons 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 |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
2. Combine 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.
3. 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 cheese is melted. Yield: 6 servings.
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