Ingredients

• 2/3 Cup chopped onion
• 2/3 Cup chopped celery
• 1/3 Cup chopped green pepper
• 1 Clove garlic, minced
• 1 Tablespoon margarine
• 1/4 Pound fresh button mushrooms, cleaned and sliced
• 4 Ounces light cream cheese, softened
• 1 Can (8 ounces) low-sodium stewed tomatoes, drained
• 1-1/2 Teaspoons creole seasoning *
• 4 Ounces fettuccine, cooked according to package directions
• 2 Cups COOKED TURKEY, cut into 1/2-inch cubes
• vegetable cooking spray
• 1/4 Cup grated Parmesan cheese

Directions

1. In medium non-stick 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.

2. In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.

3. 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.

4. 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.

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