Lyons Family Cookbook

Tequila Turkey Fettuccine

2

Tbsp

olive oil

1/4

cup

of 1/8" strips of red onion

1

Tbsp

jalapeno, chopped

1/2

lb

turkey breast (in deli department)

1/4

cup

roasted red bell pepper strips

1

Tbsp

garlic, minced

1/2

lb

(box) fettuccini noodles (DeBoles Jerusalem Artichoke recommended)

1

oz

tequila, white or silver

1/2

cup

heavy cream

1

Tbsp

fresh lemon juice

1

Tbsp

cilantro, chopped, plus extra for garnish

1/4

tsp

fine sea salt

2

Tbsp

parmesan cheese, grated

GARNISH

2

Tbsp

Roma tomato, seeded & diced (about 1/2 Tomato)

black pepper, freshly cracked

lime wedges, roasted red bell pepper strips, cilantro

1

Bring a 3 or 4 quart saucepan of salted water to boil.

2

HEAT olive oil in a large skillet. Add onion and jalapeno and cook till onion is translucent, about 3 minutes. Add turkey and roasted red pepper. Add garlic and cook about 2 minutes.

3

COOK fettuccine according to package directions.

4

POUR tequila around edge of pan to deglase it. Add the cream and let reduce 2 - 4 minutes. Add the lemon juice, cilantro, and salt and stir to combine. Add the fettuccine and toss. Add paremesan cheese and toss again.

5

NEST the pasta on a serving plate.

6

GARNISH the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges, and sprinkle top with Parmesan cheese.

7

HOW TO ROAST RED BELL PEPPER: Heat oven to 400° and place whole uncut pepper on baking sheet. Bake for 25-30 minutes, until pepper is soft and skin bubbling and beginning to brown. Turn pepper over halfway through baking time. After removing pepper from oven, immediately place whole pepper in ziploc bag and seal, allowing pepper to "steam" for 10 minutes in bag. Remove from bag. Skin should easily peel off using fingers. Discard skin. Remove stem and seeds and veins inside pepper, then cut into strips for use in recipe.

Makes 4-5 servings.

Tips

Recommend: Use Market Street House-Made Rosemary Garlic Roasted Turkey Breast. Request deli to slice into 1/2" thick slices.

Source

Source: Guy Fieri Food