8 ounces of uncooked fettuccine 2 1/2 cups of evaporated skimmed milk 2 tablespoons of all purpose flour 1 tablespoon of Creole or Cajun seasoning One 7 ounce jar of roasted red bell peppers, drained 1/2 pound of reduced fat turkey Italian sausage links, cooked and cut into 1/2 inch pieces 2 green onions, sliced
Cook and drain the fettuccine as directed on package. While fettuccine is cooking, place milk, flour, seasoning and peppers in blender or food processor. Cover and blend until smooth. Pour pepper mixture into 12 inch nonstick skillet. Cook over medium heat, stirring occasionally. until mixture thickens. Stir in sausage, heat through but do not boil. Serve sausage mixture over fettuccine. Sprinkle with onions. Makes 4 servings
