Turkey Fettuccine Skillet
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Today, I have a healthy turkey fettuccine skillet recipe for you. I adapted it from one I found in an old issue of Light and Tasty. This recipe is only 361 calories for one cup which is much healthier than a regular fettuccine recipe. It wasn’t bad, but I must say I still prefer my favorite fettuccine recipe or the carbonara recipe made with cream cheese that I have shared before. I just make sure to eat it in moderation, only a few times a year. I must say nothing beats cream, butter, and cheese.
Really though if you want to be better and eat a healthier version this is worth trying. I recommend making this turkey fettuccine skillet with Ronzoni Smart Taste pasta. That pasta has the taste of regular but is full of fiber. My family doesn’t even know the difference.
Turkey Fettuccine Skillet
Real Mom Kitchen
Ingredients
- 8 ounces uncooked fettuccine
- ½ cup chopped onion
- ½ cup chopped celery
- 4 garlic cloves minced
- 1 cup sliced fresh mushrooms
- 2 cups fat-free milk
- 1 teaspoon salt-free seasoning blend like Mrs. Dash
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ½ cup fat-free half-and-half
- ⅓ cup grated Parmesan cheese
- 2 cups cubed cooked turkey breast or chicken
- ¾ cup shredded part-skim mozzarella cheese
- 1-2 Tbsp fresh chopped parsley
Instructions
- Cook fettuccine according to package directions.
- While the pasta cooks, saute the onion, celery and garlic in 1/4 cup water for 3 minutes in a large oven-proof skillet. Add mushrooms; cook and stir until vegetables are tender. If need, add a little more water to the pan while you cook the vegetables. The water eliminates the need for cooking in oil.
- Add the milk, seasoning blend and salt. Bring to a boil.
- In a small bowl, whisk together the 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 with mozzarella cheese. Broil for 2-3 minutes on the middle rack or until cheese is melted. Sprinkle with fresh parsley and serve. Yield: 6 servings.
