Tequila Turkey Fettuccini
By Guy Fieri. I have not tried this but wanted to put it in my cookbook for safe keeping. It got great reviews on the Food Network. This only serves 1, but can easily be doubled.
- Ready In:
- 1 ounce olive oil
- 1⁄4 red onion, cut into strips
- 1⁄2 tablespoon minced jalapeno
- 1 tablespoon minced garlic
- 5 ounces turkey breast, cooked, sliced
- 1 ounce tequila
- 4 ounces heavy cream
- 1⁄2 ounce fresh lemon juice
- 1 tablespoon chopped cilantro leaf
- 9 ounces fettuccine pasta, cooked
- 2 tablespoons grated parmesan cheese
- 2 lime wedges, for garnish
- 2 sprigs cilantro, for garnish
- 2 tablespoons diced roma tomatoes, for garnish
- 1 teaspoon fresh ground black pepper
- In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.
- Add garlic and continue to saute for 2 minutes.
- Add turkey, lightly mix ingredients, careful not to break turkey up to much.
- Deglaze pan with tequila, pouring around the edge of the saute pan.
- Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
- Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
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My BF loves this pasta dish and so do I!!! I think this recipe makes plenty for 2...sometimes we even have a little leftover for a midnight snack... but not often. This pasta is easy to throw together once you prep all the ingredients. I always make sure to have everything right by the stove so I can go from one step to the next quickly and smoothly. I like to add a bit more jalapeno, just for a little more kick and also at least double the cilantro for the brightness it adds to the dish. Squeezing a little more lime juice over the top of the finished pasta really adds a little tang I think the dish needs so it is not so heavy... Really delicious and rich... great with some garlic bread and a salad!