Recipe(tried): Turkey Fettuccine Skillet (using cooked turkey)

TURKEY FETTUCCINE SKILLET

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 teaspoon salt-free seasoning blend
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

Cook fettuccine according to package directions; drain.

Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes.

Add mushrooms; cook and stir until vegetables are tender.

Stir in the milk, seasoning blend and salt. Bring to a boil.

Combine 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. Add fettuccine to turkey mixture. Heat through. Sprinkle with mozzarella cheese.

Broil 4-6-inches from the heat for 2-3 minutes or until cheese is melted.

Makes 6 servings