Turkey Fettuccine Skillet Meal (Great for Holiday Leftovers)
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.
Ingredients
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.
Instructions
- 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!