Fettuccine Turkey Marsala

By learen

Ingredients

• 12 oz fettuccine pasta
• 2 T olive oil
• 1/2 c chopped onions
• 1 c quartered mushrooms
• 10 oz turkey teners or cutlets, thinly sliced
• 1 c cherry tomatoes, halved
• 2 t chopped fresh sage
• 1/4 c sweet marsala wine
• 1 1/2 c fat free half and half
• 1 pkg Knorr garlic and herb sauce mix

Preparation

Step 1

Cook pasta according to pkg directions. Drain, reserve 1/2 c pasta water; set aside. Meanwhile in skillet over med heat, cook oil 30 sec or until heated. Add onions and mushrooms . Cook 3 min or until mushrooms begin to brown.

Add sliced turkey. Cook 5 min or until totally cooked through. Stir in tomatoes, chopped sage and marsala wine. Cook 1 min or until wine evaporates. Add half and half and garlic herb sauce mix.

Increase het to high and bring to a boil. Reduce heat to medium high. Let simmer 5 min. Add reserved pasta water 1 T at a time until sauce is at desired consistency. Serve over hot fettuccine.