image courtesy forstefany on Pixabay
By Julie Garden-Robinson
8 ounces fettuccine noodles
2 c. fresh broccoli florets
1/2 medium onion, chopped
1 c. sliced fresh mushrooms
2 tsp. olive or canola oil
2 c. roasted turkey or chicken, cut in strips
1/4 tsp. salt (or to taste)
1/4 tsp. pepper
1 (10.75-ounce) can condensed cream of mushroom soup, reduced sodium
1/2 c. skim milk
1/2 c. shredded Parmesan cheese
Cook fettuccine according to directions, adding the broccoli during the last five minutes of cooking. In a large nonstick skillet, saute onion and mushrooms in oil. Add roasted turkey. Remove from heat; set aside. Drain fettuccine-broccoli mixture, then return to pan. Stir in the soup, milk and turkey mixture. Cook and stir over low heat until heated through. Sprinkle with cheese and serve.
Makes six servings. Each serving has 310 calories, 7 grams (g) fat, 24 g protein, 36 g carbohydrate, 2 g fiber and 510 milligrams sodium.