This is one recipe that I can make over and over again. The very first time I made this recipe, it was such a hit that my oldest daughter asked for it for her birthday supper, and there will be times that I come home from work and all of the ingredients will be sitting on the kitchen counter because my wife just had a craving for it.
If you want to bring the heat, just chop up the jalapeno and add the seeds and everything into the dish, if you want to bring it down a notch, I find that the jarred pickled jalapenos are a nice substitute.
Tequila Turkey Fettuccini
- 2 tbsp olive oil
- 1/4 cup red onion cut into 1/8″ strips
- 3 tbsp minced jalapeno
- 140 grams of cooked turkey breast, sliced into 1/2″ strips
- 1/4 cup roasted red pepper cut into strips
- 1 tbsp minced garlic
- 255 grams of fettuccine
- 1 ounce of silver tequila
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice
- 1 tbsp chopped cilantro and a few sprigs for garnish
- 1/4 tsp fine sea salt
- 2 tbsp grated parmesan cheese
- 2 tbsp 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 jalapeño and cook until the onion is translucent, approximately 3 minutes
- Add the turkey and roasted red pepper and mix lightly, careful not to break up the turkey too much. Add the garlic and cook for 2 minutes
- Cook the fettucine al dente, according to the package directions. Drain
- Pour the tequila around the edge of the skillet to deglaze the pan . Add the cream and let it reduce for about 2 to 4 minutes
- Add the lemon, cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.
- Nest the pasta in a pasta bowl. Garnish the pasta with sprigs of cilantro and a sprinkle of diced tomato and freshly cracked black pepper. Serve with a lime wedge.