Rain Rain go away come again another day. Did we move to Seattle and no one told me. Complain complain. It appears that every time we head to the pool it's closed because of lightening. Crossing my fingers that today is a nice and hot day here in Utah with no rain. The shrubs and grass are getting so long they can't get them cut, because they are always so wet.
While I stayed out of the rain. I was able to make this great fettuccine. Turkey has all of the sudden become a regular staple in our kitchen. Creamy and flavorful don't forget the roasted red pepper they added so much flavor. The broccoli adds just the perfect color and crunch. The turkey was soft and tender.
Roasted Red Pepper Turkey Fettuccine
12 ounces uncooked fettuccine
3/4 cup skim milk
4 ounces fat-free cream cheese, cubed
1/2 cup reduced-fat garlic-herb cheese spread
2 cup cubed cooked turkey breast
10 ounces of broccoli
1/2 cup chopped roasted sweet red peppers
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon pepper
Cook fettuccine according to package directions.
Meanwhile, in large skillet, combine the milk, cream cheese and cheese spread. Cook and stir over medium heat until cheeses are melted and mixture is smooth. Stir in the turkey, broccoli, roasted pepper, 1/4 cup Parmesan cheese and pepper; heat through.
Drain fettuccine and place in a serving bowl. Top with turkey mixture; toss gently to coat Sprinkle with remaining Parmesan cheese.
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