Print This! 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.
Source: Taste of Home Comfort Food Diet Cookbook.
Taste of the Sisterhood is sponsored by Attune Foods!
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