- 8 ounces uncooked fettuccine
- 1 (14 ounce) package fat-free smoked turkey sausage, sliced
- 2 cups cut fresh asparagus (1 inch pieces)
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon olive or canola oil
- 1 tablespoon cornstarch
- 1 cup reduced sodium chicken broth
- 1/4 cup shredded Parmesan or Romano cheese
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.