Tequila Turkey Fettuccine
2 tbsp. olive oil
1/4 c. strips of red onion
3 tsp. minced jalapeno
5 oz cooked turkey breast, sliced into 1/2 inch pieces
1 tbsp. minced garlic
9 oz fettuccine
1 oz white or silver tequila
1/2 c. heavy cream
1 tbsp. fresh lemon juice
1 tbsp. chopped cilantro, plus 2 springs for garnish
1/4 tsp. fine sea salt
2 tbsp. grated Parmesan cheese
2 tbsp. seeded and diced Roma tomato
freshly cracked black pepper
2 lime wedges
Bring a large pot of salted water to a boil.
In a large skillet over high heat, heat the olive oil. Add the onion and jalapeno and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.
Cook the fettuccine AL dente, according to the package directions. Drain.
Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce for 2 to 4 minutes. Add the lemon juice, cilantro and salt and stir to combine. Add the fettuccine and toss, then add the Parmesan and toss again.
Nest the pasta on a serving place. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper.
Serve with lime wedges.
I love that this recipe makes only two servings. So no I didn't eat the whole bowl but it looked pretty in my pasta bowl.
See told ya I didn't eat it all. ha!
Okay so you know I didn't follow the recipe word for word. I missed the red onion part and thought I had fettuccine at home and didn't. Not to mention since I don't like turkey I used some baked taco chicken. I didn't want to run out to the store for just two items so I left out the onion (not a huge fan anyways) and subbed in angel hair pasta.
I think the meal turned out great. Yes the onion would have added some extra flavor so next time I don't need to forget it. Of course I love the fact I only have it for one night of leftovers.