2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon margarine
1/4 pound fresh button mushrooms, cleaned and diced
4 ounces Neufchatel light cream cheese, softened
1 can (8 oz.) low-sodium stewed tomatoes, drained
1-1/2 teaspoons creole seasoning
4 ounces linguine, cooked according to package directions
2 cups cooked turkey, cut into 1/2″ inch cubes
Vegetable cooking spray
1/4 cup grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl, blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.
Pour mixture into a 9″ inch square dish, sprayed with cooking spray. Sprinkle cheese over top and bake in a preheated 325° degree oven for 25 to 30 minutes or until bubbly.