Taste of the Sisterhood:: Turkey Fettucine Skillet

8 oz 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
1/4 tsp salt
2 Tbsp 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 pkg directions. Meanwhile, in large skillet coated with cooking spray, saute onion, celery, and garlic in oil for 3 minutes. Add mushrooms; cook and stir until veggies 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 w/mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until the cheese is melted.

Yield: 6 servings
Nutrition Facts: 1 cup = 361 calories, 7 g fat (3 g saturated), 76 mg cholesterol, 343 mg sodium, 38 g carbohydrate, 2 g fiber, 34 g protein.