Turkey Fettuccine Skillet

• 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

1. 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.
2. 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.
3. 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.

fettuccine, onion, celery, garlic, canola oil, mushrooms, milk, salt, salt, cornstarch, parmesan cheese, turkey breast, mozzarella cheese

Taken from www.tasteofhome.com/recipes/turkey-fettuccine-skillet/ (may not work)