Turkey Fettuccine Skillet

(Courtesy of Taste of Home)

Ingredients:
8 oz. uncooked fattuccine
1/2 c. chopped onion
1/2 c. chopped celery
4 garlic cloves, minced
1 tsp. canola oil
1 c. sliced fresh mushrooms
2 c. fat-free milk
1 tsp. salt-free seasoning blend
1/4 tsp. salt
2 Tbsp. cornstarch
1/2 c. fat-free half-and-half
1/3 c. grated Parmesan cheese
3 c. cubed cooked turkey breast
3/4 c. shredded part-skim mozzarella cheese

Directions:
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 the 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 inches from the heat for 2-3 minutes or until cheese is melted.