Turkey Fettuccine Skillet

Today, I have a healthy fettuccine 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 it 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

• 8 ounces uncooked fettuccine
• 1/2 cup chopped onion
• 1/2 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)
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1/2 cup fat-free half-and-half
• 1/3 cup grated Parmesan cheese
• 2 cups cubed cooked turkey breast or chicken
• 3/4 cup shredded part-skim mozzarella cheese
• 1-2 Tbsp fresh chopped parsley

1. Cook fettuccine according to package directions.
2. 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.
3. Add the milk, seasoning blend and salt. Bring to a boil.
4. 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.
5. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through.
6. 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.