Turkey and Mushroom Fettuccine

Serves: 2

Nutritional Information (per serve)

  • Energy 1568kj ( 373 cal)
  • Protein 40g
  • Protein 40g
  • Fat 17g (Saturated 4g)
  • Carbohydrate10g (Sugar 8g)
  • Fibre 10g
  • Sodium 608mg

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  • 1 packer Slendier Organic Fettuccine
  • 2 tsp olive oil
  • 250g Turkey breast
  • 200g Flat mushrooms (roughly sliced)
  • 1 Garlic clove (crushed)
  • 1 Tbsp liquid chicken stock (reduced salt)
  • 1/2 cup light natural yoghurt
  • ½ Tbsp wholegrain mustard
  • ¼ Avocado (sliced)
  • 1 Tbsp fresh dill
  • 2 cups Mixed salad leaves green tossed in white wine vinegar and pepper (to serve)


  1. Prepare Slendier as per instructions on the back of the packet. Set aside.
  2. Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Season turkey with a small amount of pepper. Add turkey to a pan and cook for 4 minutes each side or until cooked through. Transfer to a plate
  3. Heat 1 tsp oil over pan again on a high heat. Add mushrooms and garlic. Cook, stirring often for 5-6 minutes or until tender. Stir in stock, yoghurt, mustard. Bring to the boil. Reduce heat to medium heat and simmer for 10 mins or until sauce reduces and thicken slightly.
  4. Slice turkey across the grain. Add to the pasta sauce, toss to combine. Carefully toss in the avocado and dill, season with pepper and serve with a side of salad greens.