Creamy Fettucini with Sundried Tomato Turkey 

This is our new family favorite recipe! Creamier than the Creamy Fettucini with Ham that I made last week.  The flavor of the sun-dried tomatoes coming from the turkey makes it VERY HARD to stop eating.  Maybe I shouldn't post this recipe?
With all the hub-bub of watching our waistlines and all, if you make this creamy carb creation, you're thoughts of dieting for the new year are OVER!
Bwa Ha Ha Ha Ha!!! That was my villainous food blogger's laugh.

What? Get on with the grub?  Ok.

HERE'S ALL IT TAKES

• 1/3 cup uncooked bacon, chopped
• 1/4 cup finely chopped onion
• 12 ounce slice, 1/2 inch thick Sun-dried Tomato Turkey Breast, cut into cubes
• 1 1/2 cups Non Fat Half n Half (Land o'Lakes)
• 1 broccoli crown, cut into bite size pieces
• 12 ounces whole wheat fettuccine
• 1/2 cup shredded Parmesan cheese

Fill your large pan to boil the pasta and get it going.

Cook the bacon in a small saute pan over medium heat, until browned but not crispy.  Add onion and cook until translucent.  Add the cubed turkey, and cook for 2 minutes more, long enough to warm it up.  Stir in the non-fat half and half, and keep warm over low heat while the pasta is cooking.

BEFORE YOU COOK THE PASTA, use the boiling pasta water to blanch the broccoli for 1 to 2 minutes.  If the broccoli florets are small, only blanch to a minute, they become tender very quickly.  Remove broccoli with a slotted spoon, shaking off the water, then move it to the large serving bowl you'll use to bring this all together.

Boil the pasta as directed on the package.  Drain when al denta.  Turn into a serving bowl, pour the creamy turkey mixture over the pasta.  Stir in the Parmesan cheese, then allow to stand for a few minutes.  Give the pasta a chance to adhere to the creamy goodness before serving.