Turkey Fettuccine Skillet

Total Time Prep: 10 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. —Kari Johnston, Marwayne, Alberta

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.

Nutrition Facts

1 cup: 361 calories, 7g fat (3g saturated fat), 76mg cholesterol, 343mg sodium, 38g carbohydrate (8g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.

I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. —Kari Johnston, Marwayne, Alberta
Recipe Creator

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