Ingredients 8 ounces uncooked fettuccine 1/2 cup chopped onion 1/2 cup chopped celery 4 garlic cloves, minced

1 teaspoon canola oil 1 cup sliced fresh mushrooms 2 cups fat-free milk 1 teaspoon salt-free seasoning blend 1/4 teaspoon salt 2 tablespoons cornstarch 1/2 cup fat-free half-and-half 1/3 cup grated Parmesan cheese 3 cups cubed cooked turkey breast 3/4 cup shredded part-skim mozzarella cheese Directions Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil fo r 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in t he milk, seasoning blend and salt. Bring to a boil. Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and s tir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just un til melted. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until che ese is melted. Yield: 6 servings.