2 tsp. cooking oil
2 boneless turkey breast steaks (about 6 oz. total)
1 c. whole fresh mushrooms, cut in fourths
1 (8 oz.) can stewed tomatoes
1/2 tsp. dried minced onion
1/4 tsp. dried oregano, crushed
2 tbsp. grated Parmesan cheese
2 oz. green noodles or fettucine, cooked according to pkg. directions in 3 c. hot water

In medium skillet, heat oil until hot. Cook turkey steaks about 2 minutes on each side or until browned.

Remove turkey from skillet, reserving drippings. Cook mushrooms in drippings for 3 minutes. Remove from heat and add tomatoes, onion and oregano. Return turkey to skillet and bring to boiling. Boil rapidly, uncovered, until liquid is slightly reduced and turkey is tender (about 2 minutes). Transfer to a serving plate and sprinkle with Parmesan cheese. Drain pasta. Serve turkey and sauce with pasta.

Makes 2 servings.

Per Serving: 308 Calories, 8 g. Fat, 58 mg. Cholesterol and 991 mg. Sodium.