Fettuccine Italiana

By á-3974

Ingredients

• 8 ounces uncooked
• fettuccine
• 1 package (14 ounces)
• smoked turkey sausage,
• thinly sliced
• 2 cups cut fresh asparagus
• (1-1/2-inch pieces)
• 1 cup sliced fresh
• mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1/4 cup shredded Parmesan
• or Romano cheese

Preparation

Step 1

Cook fettuccine according to pack-
age directions. Meanwhile, in a
large saucepan, saute sausage,
asparagus, mushrooms, onion,
garlic and thyme in oil until veg-
etables are tender.
Combine cornstarch and broth
until smooth; stir into sausage mix-
ture. Bring to a boil; cook and stir
for 1-2 minutes or until thickened.
Drain pasta. Add to sausage mix-
ture; toss to coat. Sprinkle with
the Parmesan cheese.