1 cup onion, chopped
1 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup green bell pepper, chopped
1 clove garlic, minced
1 tablespoons unsalted butter
1/4 pound mushrooms, sliced
4 ounces light cream cheese, softened
1 can tomatoes, drained
1-1/2 teaspoon Creole seasoning
4 ounces fettuccine pasta, cooked
2 cups turkey breast, fully cooked
1/4 cup grated Parmesan cheese
Saute onion, celery, green onion, bell pepper and garlic in margarine over medium heat until onion is transparent. Add mushrooms and continue to saute until mushrooms have regained their moisture. Remove from heat. In medium bowl combine cream cheese, tomatoes and Creole seasoning. Fold in vegetable mixture, fettuccine and Turkey. Pour into serving trays and garnish with cheese. Serves 4.
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