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(Serves 4)
I N G R E D I E N T S
2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green pepper
1 garlic clove, minced, or 1/4 teaspoon garlic powder
1 tablespoon margarine
1/4 pound mushrooms, sliced
4 ounces cream cheese, softened
1 can (8 ounces) stewed tomatoes, drained
1 1/2 teaspoons creole seasoning
4 ounces fettucini, cooked according to package directions
2 cups 1/2-inch cubed cooked Norbest Turkey
vegetable cooking spray
1/4 cup grated Parmesan cheese
D I R E C T I O N S
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. In medium bowl blend cream cheese, tomatoes and creole seasoning. Fold in vegetable mixture, fettucini and turkey. Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake at 325 degrees F. 30 minutes or until bubbly.
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