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