12 oz. dry fettucini pasta
10 oz. raw turkey breast without bone, skinless
1 c. sliced onions
6 oz. raw sliced mushrooms
1 lg. garlic clove
3 tbsp. Butter Buds, prepared according to directions
2 c. evaporated skim milk
1/4 c. grated Parmesan cheese
1 packet low sodium instant chicken broth (use mix, dry)
1 c. chopped red pepper
1/2 tsp. ground white pepper
1/4 tsp. ground nutmeg

Poach and cool turkey meat. Cut turkey into small pieces and set aside. Saute onion, mushrooms, garlic and red pepper in the prepared Butter Buds until tender. Cook the fettucini al dente according to the directions on the package and drain.

In a saucepan, heat evaporated skim milk and add 1 package low sodium chicken broth. Stir just enough to dissolve dry chicken broth mix into skim milk.

Combine the evaporated milk, pasta and seasonings. Add the vegetables and turkey. Mixture will appear watery but will thicken into a creamy sauce when baked. Place the mixture in a 9x13 inch baking dish that has been sprayed with vegetable coating spray. Bake at 350 degrees for 30 minutes. 8 (1 cup) servings.