Best Turkey Fettuccine Skillet Recipes

TURKEY FETTUCCINE SKILLET

Turkey Fettuccine Skillet image

I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. -Kari Johnston, Marwayne, Alberta

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

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 mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. 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 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 343mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY FETTUCCINE SKILLET

Turkey Fettuccine Skillet image

This is a nice way to use up left over turkey. The recipe is from Light & Tasty. You can use whatever vegetable you have on hand. And if you like a little spice, add in some red pepper to spice it up a bit.

Provided by MsBindy

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces fettuccine, uncooked
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 teaspoon canola oil
1 cup mushroom, sliced
2 cups nonfat milk
1 teaspoon sodium-free seasoning
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup parmesan cheese, grated
3 cups cooked turkey breast, cubed
3/4 cup part-skim mozzarella cheese, shredded

Steps:

Cook fettuccine per package directions, and drain.
In a non-stick skillet, coated with non-stick spray, sauté the onions, celery and garlic in the canola oil for a few minutes.
Add the mushrooms, cooking and stirring until tender.
Stir in milk, seasoning and salt.
Bring to a boil.
Mix half-and-half with cornstarch, and mix until smooth. Stir into skillet.
Cook and stir for 2 minutes or until thick and bubbly.
Stir in Parmesan cheese until just melted.
Stir in turkey and fettuccine.
Heat through.
Sprinkle with mozzarella cheese and broil for 2-3 minutes or until cheese is melted.