Turkey Pasta Skillet

Turkey Pasta Skillet


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A creamy, one-skillet dish to prevent your Thanksgiving leftovers from going to waste. Try this recipe and prepare to be amazed by its simplicity and taste!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 8 oz. fettuccine
  • 1/2 C. chopped onion
  • 1/2 C. chopped celery
  • 4 cloves garlic, minced
  • 1 tsp. canola oil
  • 1 C. mushrooms, sliced
  • 2 C. fat-free milk
  • 1 tsp. salt-free seasoning blend
  • 1/4 tsp. salt
  • 2 T. cornstarch
  • 1/2 C. half-and-half
  • 1/3 C. grated Parmesan cheese
  • 3 C. cooked turkey, cubed or shredded
  • 3/4 C. shredded mozzarella cheese

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Cook and drain pasta according to box directions. In a large skillet, heat oil until hot. Add celery, onion, and garlic. Sauté until fragrant. Toss in mushrooms, stirring until all vegetables are tender. Slowly whisk in milk, seasoning blend, and salt. Bring mixture to a boil. In a small bowl, combine cornstarch and half-and-half until smooth. Once skillet is boiling, stir in cornstarch mixture. Cook for two minutes, stirring constantly. Quickly add Parmesan and stir until just melted. Add turkey and mix well. Add pasta to turkey skillet and sprinkle with mozzarella. For a crispy outer-layer, toss skillet into your broiler for a few minutes until cheese has melted.

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