TURKEY FETTUCCINE SKILLET No Salt Seasoning
Makes 6 servings
8 ounces uncooked fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 teaspoon EVOO
1 cup sliced fresh mushrooms
2 cup milk
4 tablespoons No Salt Seasoning
2 tablespoons cornstarch
½ cup half- and- half
⅓ cup grated Parmesan cheese
3 cups cubed cooked turkey breast
¾ cup shredded mozzarella cheese
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large oven proof skillet coated with nonstick cooking spray, sauté the onion, celery and garlic in oil for 3 minutes. Add mushrooms, cook and stir until vegetables are tender. Stir in milk and No Salt Seasoning. Bring to a boil.
3. 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.
4. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 minutes or until cheese is melted.