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Tukey Fettuccine Skillet |

Turkey Fettuccine Skillet

  • Author: Laura


  • 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
  • 12 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.
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