TURKEY FETTUCCINE

  

August 21, 2015

  • Prep: 10 mins
  • Cook: 30 mins

Directions

11. In a large pot of boiling salted water, cook fettuccine to desired doneness; drain, then place in a large bowl.

22. Meanwhile, in a medium saucepan, heat Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil over low heat. Stir in the flour and cook, stirring, 1 to 2 minutes.

3

43. Raise heat to medium and gradually stir in the milk and broth. Continue to cook, stirring, until sauce is thickened.

5

64. Add the Parmesan cheese, salt, pepper, turkey, and mushrooms and continue to cook, stirring occasionally, until turkey is hot.

7

85. Mix in the parsley. Serve the turkey-mushroom mixture over the fettuccine.

Ingredients

½ pound fettuccine

2¼ tablespoons Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil

3 tablespoons all-purpose flour

1 cup milk

1 cup chicken broth

¼ cup grated Parmesan cheese

¼ teaspoon salt

Dash of ground pepper

2 cups chopped skinless turkey breast (about 10 ounces)

1 (4-ounce) jar or can sliced mushrooms, drained

¼ cup chopped fresh parsley

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Nutrition Facts

Serving Size2

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