2/3 c chopped onion
2/3 c chopped celery
1/3 c chopped green pepper
1 Clove garlic, minced
1 tbsp margarine
1/4 lb fresh button mushrooms, cleaned and sliced
4 oz light cream cheese, softened
1 (8-oz) Can low-sodium stewed tomatoes, drained
1-1/2 tsp creole seasoning *
4 oz fettuccine, cooked according to package directions
2 c COOKED TURKEY, cut into 1/2-inch cubes
Vegetable cooking spray
1/4 c grated Parmesan cheese
In medium nonstick skillet, over medium-high heat, saute onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.
Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
NOTE: Substitute ready-made Creole seasoning with the following homemade recipe: 1 teaspoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon freshly ground black pepper, dash ground cayenne pepper, 1/4 teaspoon paprika. Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.
378 Total Calories
14 g Total Fat
33 % Daily Total Fat
100 g Cholesterol
690 mg Sodium
32 g Total Carbohydrates
31 g Protein