Turkey Fettuccini Marinara

• 1 lb skinless turkey breast, sliced
• 1 teaspoon olive oil
• 8 ounces fresh mushrooms, sliced
• 13 cup onion, chopped
• 14 teaspoon fresh ground pepper
• 14 teaspoon dried thyme
• 8 ounces fettuccine pasta, cooked and kept warm
• 1 (14 ounce) can stewed tomatoes (italian style)
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• 12 teaspoon dried basil
• 4 -6 drops bottled hot pepper sauce (I use cayenne pepper to taste)
• freshly grated parmesan cheese

1. Using 12 inch nonstick skillet coated with vegetable cooking spray, cook turkey slices 2 minutes per side or until lightly browned.
2. Remove from skillet, keep warm.
3. Add olive oil, mushrooms, onion, pepper and thyme to skillet; cook and stir for 2 to 3 minutes or until onion is tender.
4. Stir in fettuccini.
5. remive from heat.
6. Sauce: Place remaining ingredients in food processor; blend until tomatoes are coarsely chopped.
7. Put in small saucepan; cook and stir over medium-high heat 3 to 5 minutes until thickened.
8. Top fettuccini with turkey and sauce.
9. Sprinkle with parmesan, if desired.

turkey breast, olive oil, mushrooms, onion, ground pepper, thyme, pasta, tomatoes, cornstarch, lemon juice, basil, pepper, parmesan cheese

Taken from www.food.com/recipe/turkey-fettuccini-marinara-28202 (may not work)