TURKEY FETTUCINE SKILLET

By sarey

Ingredients

• 8 OZ UNCOOKED FETTUCCINE
• 1/2 C CHOPPED ONION
• 1/2 C CHOPPED CELERY
• 4 GARLIC CLOVES, MINCED
• 1 t CANOLA OIL
• 1 C SLICED FRESH MUSHROOMS
• 2 C MILK
• 1 t SEASONING BLEND
• 1/4 t SALT
• 2 T CORNSTARCH
• 1/2 C HALF & HALF
• 1/3 C GRATED PARMESAN CHEESE
• 3 C CUBED COOKED TURKEY BREAST
• 3/4 C SHREDDED MOZZARELLA CHEESE

Preparation

Step 1

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 SHROOM; COOK AND STIR UNTIL VEGGIES ARE TENDER. STIR IN THE MILK, SEASONINGS. 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 THROUGH. SPRINKLE WITH MOZZARELLA CHEESE.

BROIL 4-6 INCHES FROM THE HEAT FOR 2-3 MINUTES OR UNTIL CHEESE IS MELTED.