
Turkey Fettuccine
8 oz. uncooked fettuccine
1/2 c. chopped onion
1/2 c. chopped celery
4 garlic cloves, minced
1 tsp. canola oil
1 small pkg. baby bella mushrooms, sliced
2 c. milk
1 tsp. Italian seasoning
1/4 tsp. salt
2 Tbsp. cornstarch
1/2 c. half and half
1/3 c. grated parmesan cheese
3/4 c. shredded mozzarella
3 c. cubed cooked turkey (I use turkey milanese)
Cook fettuccine according to package directions. Also prepare your turkey. Meanwhile, in a large skillet coated with nonstick cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in milk, seasoning, and salt. Bring to a boil. Mix cornstarch and half & half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese and Mozzarella just until they melt. Stir in turkey. Drain fettuccine; add to turkey mixture. Toss to coat. Heat through and enjoy!
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