Evaporated fat-free milk and smoked turkey sausage are the calorie-busting secrets in this rich and creamy pasta favorite.
ounces uncooked fettuccine
cup evaporated fat-free milk
teaspoon Creole or Cajun seasoning
jar (7 ounces) roasted red bell peppers, drained
pound fully cooked smoked turkey sausage, cut into 1/4-inch slices
medium green onions, sliced (1/4 cup)
Cook and drain fettuccine as directed on package.
While fettuccine is cooking, place milk, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
Serve sausage mixture over fettuccine. Sprinkle with onions.
You'll find smoked turkey sausage in links or rings near kielbasa and other smoked sausage.
“Snip” green onions with a scissors directly over the cooked fettuccine. You won’t dirty an extra knife or cutting board!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 65 ),
% Daily Value
- Total Fat
- 7 g
- 7 %
- (Saturated Fat
- 2 g,
- 2 %
- 80 mg
- 80 %;
- 650 mg
- 650 %;
- Total Carbohydrate
- 48 g
- 48 %
- (Dietary Fiber
- 2 g
- 2 %
- 21 g
- 21 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.