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Thankfully Light Leftovers

Our 'Recipe Doctor' offers tips on how to use up the rest of that bird

Turkey Fettuccini Alfredo continued...

2 to 2 1/2 cups roasted turkey breast, cut into strips (skinless)
1/4 cup light cream cheese
1 1/2 cups fat-free half-and-half or whole milk, divided
1 tablespoon Wondra quick-mixing flour
1 tablespoon butter (or no/low-trans fat margarine)
3 cups hot cooked and drained spaghetti or fettuccine noodles
Salt and freshly grated pepper to taste
Pinch or two of nutmeg (add more to taste if desired)
1/4 cup shredded Parmesan cheese (add more at the table if desired)

  • Boil fettuccine noodles.
  • Combine cream cheese, 1/4-cup fat-free half-and-half, and flour in a small mixing bowl or food processor. Beat or pulse until well blended. Slowly pour in remaining half-and-half or milk and beat until smooth.
  • Melt 1 tablespoon butter in large, nonstick frying pan or saucepan over medium heat. Add the milk mixture and continue to heat, stirring constantly, until the sauce is just the right thickness (about 3-4 minutes). Turn the heat to low and add the hot noodles and turkey strips. Toss to coat noodles and turkey well with sauce. Add salt, pepper, and nutmeg to taste if desired. Stir in grated Parmesan and serve.

Makes 4 servings.

Per serving: 419 calories, 37 g protein, 44 g carbohydrate, 9 g fat (3.8 g saturated fat, 2.8 g monounsaturated fat, 1.6 g polyunsaturated fat), 79 mg cholesterol, 2 g fiber, 332 mg sodium. Calories from fat: 23%.

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Reviewed on November 01, 2006

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