1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
2 Tbsp. fresh parsley leaves (optional)
12 ounces whole wheat fettuccine, cooked and drained
Heat Olive Oil in large nonstick skillet over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in Sauce and parsley. Simmer, stirring occasionally, 8 minutes. Serve over hot fettuccine.