Creamy Parmesan Pasta with Turkey Meatballs

Turkey meatballs:
1/2 pound ground turkey breast
3/4 cup finely chopped onion
3/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, crushed
1 large egg white
Cooking spray

Remaining ingredients:
1/2 cup dry white wine or chicken broth
1/2 cup chopped green onions
1/2 cup whipping cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons water
5 cups hot cooked fettuccine (about 10 ounces uncooked pasta)

To prepare meatballs, combine first 8 ingredients in a bowl. Shape turkey mixture into 20 balls. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add meatballs; browning on all sides. Remove meatballs from pan.

Add wine and green onions to pan, scraping pan to loosen browned bits; cook 2 minutes. Add whipping cream, cheese, and water; reduce heat to medium, and cook 3 minutes, stirring frequently. Add pasta, and cook 1 minute, tossing to coat. Place pasta on each of 4 plates, and top with meatballs.

Yield: 4 servings (serving size: 1 1/4 cups pasta and 5 meatballs)
CALORIES 499 (27% from fat); FAT 15.1g (sat 8.5g,mono 4.1g,poly 1g); PROTEIN 26.4g