Fettuccine Italiana

• 8 ounces uncooked fettuccine
• 1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
• 2 cups cut fresh asparagus (1-1/2-inch pieces)
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 cup reduced-sodium chicken broth
• 1/4 cup shredded Parmesan or Romano cheese

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

fettuccine, turkey sausage, fresh asparagus, mushrooms, onion, garlic, thyme, olive oil, cornstarch, chicken broth, romano cheese

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