Fettuccine With Turkey And Brandied Mushrooms Recipes

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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

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

FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL



Fettuccine with Shiitake Mushrooms & Basil image

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
½ cup chopped fresh basil, divided
1/2 cup freshly grated Parmesan cheese, (1 ounce)

Steps:

  • Bring a large pot of lightly salted water to a boil for cooking pasta.
  • Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  • Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g

FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS



FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS image

Yield 4 people

Number Of Ingredients 12

1 tablespoon cooking oil
1 pound turkey cutlets (about 3)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons butter
2 scallions, white bulbs and green tops chopped separately
1 pound mushrooms, cut into thin slices
1/3 cup brandy
1 cup canned low-sodium chicken broth or homemade stock
1/2 pound fettuccine
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips. Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley. Menu Suggestion A simple side dish of boiled or sautéed green beans is all that's needed.

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