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Turkey Fettuccine Skillet

 Turkey Fettuccine Skillet
I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. —Kari Johnston, Marwayne, Alberta
6 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • Cook fettuccine according to package directions. 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. Drain fettuccine; add to turkey mixture. Heat

2 of 2

Turkey Fettuccine Skillet (continued)

Directions (continued)

  • through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the
  • heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
Nutritional Facts: 1 cup equals 361 calories, 7 g fat (3 g saturated fat), 76 mg cholesterol, 343 mg sodium, 38 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1/2 fat.