Ingredients
8 ounces uncooked fettuccine1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced2 cups cut fresh asparagus (1-1/2-inch pieces)1 cup sliced fresh mushrooms1/4 cup chopped onion1 garlic clove, minced1/2 teaspoon dried thyme1 tablespoon olive oil1 tablespoon cornstarch1 cup reduced-sodium chicken broth1/4 cup shredded Parmesan or Romano cheese
Preparation
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.
