Healthy Turkey Pasta Skillet Food

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 PASTA

Turkey Pasta image

Adapted from 1996 "Good & Easy" cookbook with my own special twists. Almost healthy, and sure to pick you up at the end of the day.

Provided by Andi Longmeadow Farm

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil (be generous here)
1 lb ground turkey
1 small onion, chopped
1 medium fresh tomato (chopped into a dice) (optional)
1 (15 ounce) can tomato sauce
1 cup elbow macaroni, cooked
1 teaspoon garlic powder or 1 fresh garlic clove, minced
1 teaspoon italian seasoning or 1 tablespoon fresh oregano
2 cups frozen peas
1/4 teaspoon kosher salt (to taste)
1/4 teaspoon ground pepper (to taste, we like pepper)
1 teaspoon capers (decrease salt to 1/8 teaspoon so not to salty) (optional)
1/4 cup of grated parmesan cheese

Steps:

Heat oven to 359 degrees. (Just checking here, you did see that -- right? It's 350 degrees. however, I think if you can get 359 that would be fine too).
In a non-stick skillet, place ground turkey and onion and cook for 8-9 minutes until no longer pink. Breaking up meat, and stirring.
Drain if necessary.
Using a 2 quart casserole dish, add turkey, onion, and rest of ingredients, (except Parmesan Cheese) right into the casserole. Fold in these ingredients until combined. Check for taste.
Cover with foil or lid of casserole and bake for approximately 30 minutes.
When serving sprinkle Parmesan cheese over top.

Nutrition Facts : Calories 424.1, Fat 15.6, SaturatedFat 4, Cholesterol 95.2, Sodium 955.4, Carbohydrate 40, Fiber 5.8, Sugar 9.9, Protein 31.1

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