Tequila Turkey Fettuccine

Another quick, simple and delicious classic recipe from Guy Fieri's cookbook. We've made this recipe several times and it has nice spicy hints and tasty influences. It also doesn't feel like you're eating a heavy meal which is a plus for me! Guy's cookbook is chuck full of delicious recipes. Check it out-- you'll love it!

*Makes 2 servings

Ingredients

2 tablespoons olive oil
1/4 red onion, cut into 1/8-inch strips
3 teaspoons minced jalapeno
5 ounces turkey breast, cooked, sliced
1/4 cup roasted red bell pepper strips
1 tablespoon minced garlic
9 ounces fettuccine
1 ounce white or silver tequila
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated Parmesan cheese
2 tablespoons diced Roma tomato
Freshly cracked black pepper
2 lime wedges, for garnish

Directions

1. Bring a large pot of salted water to a boil.

2. 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.

3. Cook fettuccine al dente, according to package directions. Drain.

4. 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, chopped cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.

5. Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.

Recipe Source: [link]