Fettuccine With Turkey and Brandied Mushrooms
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon cooking oil
- 1 lb turkey cutlets (about 3)
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 scallions, white bulbs and green tops chopped separately
- 1 lb mushroom, cut into thin slices
- 1⁄3 cup brandy
- 1 cup canned low sodium chicken broth or 1 cup homemade stock
- 1⁄2 lb . fettuccine
- 1⁄4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
directions
- In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoons each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool and then cut them into thin strips.
- Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoons of the salt, and the remaining 1/4 teaspoons pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
- In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoons salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with parsley.
- A single side dish of boiled or sautéed green beans is all that's needed.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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