Turkey Fettuccini Marinara
- 1 pound skinless turkey breast slices
- 1 teaspoon olive oil
- 8 ounces sliced fresh mushrooms
- 1/3 cup chopped onions
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon dried thyme
- 8 ounces fettuccine, cooked and kept warm
- 1 14 oz. can canned stewed tomatoes,
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon dried basil
- 4 to 6 drops bottled hot pepper sauce
- freshly grated parmesan cheese
Using 12 inch non-stick skillet coated with vegetable cooking spray, cook turkey slices 2 minutes per side or until lightly browned. Remove from skillet, keep warm.
Add olive oil, mushrooms, onion, pepper and thyme to skillet; cook and stir for 2-3 minutes or until onion is tender. Stir in fettuccini. Remove from heat.
Sauce: Place remaining ingredients in food processer; blend until tomatoes are coarsly chopped. Put in small saucepan; cook and stir over medium-high heat 3 to 5 minutes or until thickened.
Top fettuccini with turkey and sauce. Sprinkle with Parmesan, if desired.
Amount Per Serving:
Calories 356 - Calories from Fat 42
Percent Total Calories From: Fat 12%, Protein 40%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 110mg, Sodium 346mg, Total Carbohydrate 43g, Dietary Fiber 1g, Protein 36g, Vitamin A 610 units, Vitamin C 17 units, Calcium 0 units, Iron 5 units