‘Tis the season of the holiday leftover. I have to admit – I love them. We purposely make extra turkey to make turkey and noodles, quesadillas, homemade potpie, and more. Delish! I enjoy this recipe because not only can I use up the extra turkey, but also some of the holiday relish tray. And, it is pretty much a one-dish meal and ready to go within 20 minutes. Pair it up with some fresh fruit and a little leftover pumpkin dessert and you have a meal fit for a king. Maybe I need a bigger turkey!?!?

Turkey Fettuccine Skillet Meal

All you need:
8 oz uncooked whole grain fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 cup slice fresh mushrooms
2 cups chopped broccoli
1 tsp canola oil
*2 cups fat-free milk
*1 tsp low-sodium seasoning (I use Lawry’s 17 Salt-Free Seasoning) or 1/4 tsp salt
*2 T. cornstarch
*½ cup fat-free half-and-half
*1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
¾ cup shredded mozzarella cheese

*Note – you could use a prepared Light Alfredo sauce instead of these ingredients.

All you do:
1. Cook fettuccine according to package directions (you can make this is the same skillet and then just put into a bowl to the side when cooked). Meanwhile, in a large ovenproof skillet warm the Canola oil and sauté the onion, celery, and broccoli for 3 minutes. Add the mushrooms. Cook and stir vegetables until tender.

2. Stir in the milk, seasoning blend and 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 until just melted.
           a. If using pre-made Alfredo sauce, skip step two. Instead, pour Alfredo sauce over the vegetables and stir. Warm for 2-3 minutes until starting to gently bubble.

3. Stir in turkey and fettuccine. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted.
4. Enjoy!

Turkey Fettuccine Skillet Meal (Great for Holiday Leftovers)

2015-11-22 16:50:45

I enjoy this recipe because not only can I use up the extra turkey, but also some of the holiday relish tray. And, it is pretty much a one-dish meal and ready to go within 20 minutes. Pair it up with some fresh fruit and a little leftover pumpkin dessert and you have a meal fit for a king.

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All you need

1. 8 oz uncooked whole grain fettuccine
2. ½ cup chopped onion
3. ½ cup chopped celery
4. 4 garlic cloves, minced
5. 1 cup slice fresh mushrooms
6. 2 cups chopped broccoli
7. 1 tsp canola oil
8. *2 cups fat-free milk
9. *1 tsp low-sodium seasoning (I use Lawry’s 17 Salt-Free Seasoning) or 1/4 tsp salt
10. *2 T. cornstarch
11. *½ cup fat-free half-and-half
12. *1/3 cup grated Parmesan cheese
13. 3 cups cubed cooked turkey breast
14. ¾ cup shredded mozzarella cheese
15. *Note – you could use a prepared Light Alfredo sauce instead of these ingredients.

Instructions

1. 1. Cook fettuccine according to package directions (you can make this is the same skillet and then just put into a bowl to the side when cooked). Meanwhile, in a large ovenproof skillet warm the Canola oil and sauté the onion, celery, and broccoli for 3 minutes. Add the mushrooms. Cook and stir vegetables until tender.
2. 2. Stir in the milk, seasoning blend and 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 until just melted.
3. a. If using pre-made Alfredo sauce, skip step two. Instead, pour Alfredo sauce over the vegetables and stir. Warm for 2-3 minutes until starting to gently bubble.
4. 3. Stir in turkey and fettuccine. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted.
5. 4. Enjoy!

By Shannon Frink

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Articles by Shannon Frink

Shannon Frink

Shannon Frink is a registered dietitian and busy mom of two active boys. She knows the challenges of being a professional mom with the need to get a healthy, wholesome meal on the table – Quick! Shannon is the registered dietitian at Mary Lanning Heathcare Wellness department, where she has the unique opportunity to assist busy employees and community members to make healthy lifestyle choices! Shannon is Certified in Adult Weight Management by the Academy of Dietetics and Nutrition and is an active member of the Nebraska Academy of Dietetics and Nutrition and the Central Nebraska District Academy of Dietetics and Nutrition, as well as, a volunteer in the community. Shannon enjoys following her kids many activities, camping, biking, skiing with her family, trying new recipes, and participating in fitness classes and leagues.