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

cook fettuccine according to package directions. meanwhile, in a large ovenproof skillet coated with pam, 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.

combine corn starch and half ‘n 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″ from heat 2-3 minutes 4 until cheese is melted.

6 servings