Turkey Fettuccine Skillet - cooking recipe

Ingredients

8 ounces fettuccine, uncooked
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 teaspoon canola oil
1 cup mushroom, sliced
2 cups nonfat milk
1 teaspoon sodium-free seasoning
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup parmesan cheese, grated
3 cups cooked turkey breast, cubed
3/4 cup part-skim mozzarella cheese, shredded

Preparation

Cook fettuccine per package directions, and drain.
In a non-stick skillet, coated with non-stick spray, saute the onions, celery and garlic in the canola oil for a few minutes.
Add the mushrooms, cooking and stirring until tender.
Stir in milk, seasoning and salt.
Bring to a boil.
Mix half-and-half with cornstarch, and mix until smooth. Stir into skillet.
Cook and stir for 2 minutes or until thick and bubbly.
Stir in Parmesan cheese until just melted.
Stir in turkey and fettuccine.
Heat through.
Sprinkle with mozzarella cheese and broil for 2-3 minutes or until cheese is melted.