Creamy Fettuccine With Turkey Meatballs

This is based on a 2003 recipe from SL. It is light: Reduced-fat cream cheese is the key to the decadent creaminess. I use mushrooms, but you could omit them if you prefer. It used to be hard to find ground turkey or chicken in the grocery store; that's not really true anymore. When neither ground turkey or chicken is available, make your own by grinding boneless, skinless chicken breasts in the food processor. Dinner was on the table in less than 45 minutes. Cost per serving: $1.50

Creamy Fettuccine With Turkey Meatballs
1 (16-oz.) package fettuccine (Whole wheat pasta will also work well.)
1 1/2 lb. ground turkey or chicken
2 garlic cloves, minced
1 large egg
1/2 sleeve crackers, crushed (I used Townhouse crackers.)
1 tsp. dried basil
1 tsp. dried oregano
Salt and pepper
Vegetable cooking spray
1 (8-oz.) package sliced fresh mushrooms
1 tsp. olive oil
1 garlic clove, minced
2 Tbsp. all-purpose flour
3 cups chicken stock
1 (8-ounce) package reduced-fat cream cheese
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg

1. Cook pasta according to package directions; drain pasta.
2. Stir together ground turkey and next 5 ingredients in a large bowl.
3. Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.
4. Bake at 350° for 20 minutes or until golden and thoroughly cooked.
5. Sauté mushrooms and garlic in hot oil in a Dutch oven over medium-high heat mushrooms are tender. Sprinkle with flour; cook, stirring constantly, 1 minute. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.
6. Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Toss in pasta.