Ingredients:
1 lb skinless turkey breast, sliced
1 teaspoon olive oil
8 ounces fresh mushrooms, sliced
1/3 cup onions, chopped
1/4 teaspoon fresh ground pepper
1/4 teaspoon dried thyme
8 ounces fettuccine pasta, cooked and kept warm
1 (14 ounce) cans stewed tomatoes ( italian style)
2 teaspoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon dried basil
4 -6 drops bottled hot pepper sauce ( I use cayenne pepper to taste)
freshly grated parmesan cheese
Directions:
Using 12 inch nonstick skillet coated with vegetable cooking spray, cook turkey slices 2 minutes per side or until lightly browned.
Remove from skillet, keep warm.
Add olive oil, mushrooms, onion, pepper and thyme to skillet; cook and stir for 2 to 3 minutes or until onion is tender.
Stir in fettuccini.
remive from heat.
Sauce: Place remaining ingredients in food processor; blend until tomatoes are coarsely chopped.
Put in small saucepan; cook and stir over medium-high heat 3 to 5 minutes until thickened.
Top fettuccini with turkey and sauce.
Sprinkle with parmesan, if desired.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.