© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 oz fettuccine
1 c fresh broccoli florets
1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 c milk
1/2 c Parmesan cheese, grated
2 c COOKED TURKEY, cubed
Prepare fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain.
In a skillet, mix the soup, milk, Parmesan, and turkey together. Stir in drained pasta and broccoli and heat through. Add 1/4 teaspoon black pepper.
Serve immediately on warm plates.
380 Total Calories
12 g Total Fat
5 g Saturated Fat
70 g Cholesterol
820 mg Sodium
371 mg Potassium
36 g Total Carbohydrates
2 g Dietary Fiber
4 g Sugars
32 g Protein
6 % Daily Protein
20 % Daily Vitamin C
25 % Daily Calcium
15 % Daily Iron