Turkey And Artichoke Fettucine
8 ounces dried fettuccine
9-ounce package frozen artichoke hearts
2 cups cooked light turkey meat, diced finely
Vegetable oil spray
1-2 small cloves garlic, minced
1 tablespoon all-purpose flour
1 12-ounce can evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon dried marjoram or basil, crushed
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
1/2 cup shredded or grated
In large saucepan, cook fettucine according to package directions. Add
artichokes to boiling fettucine water during last 5 minutes of cooking. Drain.
(Halve any large artichoke hearts.)
Spray large skillet with vegetable oil. Place over medium heat and add cooked
turkey pieces and garlic; stir-fry only to heat through, making sure not to
brown. (Turkey may also be heated in microwave).
Stir in flour. Add remaining ingredients except Parmesan cheese. Cook and stir
until thickened and bubbly, about 5 minutes. Taste for seasoning. Cook 1 minute
more, stirring constantly.
Add turkey mixture to saucepan with drained fettucine and artichokes. Add
Parmesan cheese. Toss until mixed well.