Tuesday, February 22, 2011

Weekly Recipe: Turkey (Chicken) Fettuccine Skillet

I have so much brewing in the pipelines for upcoming posts.  Now I just need to find the time to upload the pictures and write the narratives.  As usual, so much to do, so little time. 

I thought I'd start with an easy post - a recipe!  I love nearly every fattening, unhealthy dish that's out there but I try not to indulge too frequently.  I do, however, try to find recipe alternatives that are more figure friendly and yet still taste good.  This is one of those recipes.  It doesn't have quite the richness of a full-fledged alfredo sauce but the fact that you trim so many of the calories makes it easy to look past.  This is yet another reason to cook/eat at home, so that you know what goes into what you're eating!  This recipe is very versatile in terms of what you want to add.  I added peas to include another vegetable and to get a little green into the meal. 

Turkey Chicken Fettuccine Skillet
adapted from Real Mom Kitchen

  • 8 ounces uncooked fettuccine
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 cup sliced fresh mushrooms
  • 2 cups fat-free milk
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour (I ran out of cornstarch)
  • 1/2 cup fat-free half-and-half
  • 1/3 cup grated Parmesan cheese
  • 2 cups cubed chicken
  • 3/4 cup shredded part-skim mozzarella cheese
  1. Cook fettuccine according to package directions.
  2. While the pasta cooks, saute the onion and garlic in 1/4 cup water for 3 minutes in a large oven-proof skillet. Add mushrooms; cook and stir until vegetables are tender.  If need, add a little more water to the pan while you cook the vegetables.  The water eliminates the need for cooking in oil.
  3. Add the milk, oregano, salt and pepper. Bring to a boil.
  4. In a small bowl, whisk together the flour (or 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.
  5. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through.
  6. Sprinkle with mozzarella cheese. Broil for 2-3 minutes on the middle rack or until cheese is melted. Sprinkle with fresh parsley and serve. Yield: 6 servings.


  1. I have never done a skillet pasta but this looks delicious--i may adapt it to be vegetarian!