1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
2 Tbsp. chopped fresh parsley leaves (optional)
1 box (12 oz.) fettuccine, cooked and drained
Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Stir in Sauce and parsley. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Serve over hot fettuccine.