Turkey Fettuccini Alfredo
Turkey Fettuccini Alfredo (recipe by Marina)
If you’re like me, than you love Thanksgiving for the leftovers. But what happens when you’re starting to get sick of your leftovers? Reinvention!
Yesterday, I got a craving for pasta but I still had some turkey sitting in my fridge. So instead of going against my cravings, I decided to bring the two things together. And voila! Turkey Fettuccini Alfredo!
- · Pasta – enough for two portions, any kind you like. I used spaghetti
- · Alfredo sauce (1/2 a can) – you can either make this from scratch but I wasn’t in that kind of mood that day so I bought a nice ready-made one, Classico’s Sun-dried Tomato Alfredo
- · Leftover turkey (small portion) – cut into cubes
- · Peas – 1/2 a can
- · Dried basil
- · Parmesan cheese – only if you have it around, not necessary
- · Olive oil
- · Chili flakes
1. Boil the pasta in salted water for as long as the package says
2. In a large skillet, sauté the cubed turkey bits in olive oil for a minute or so on medium heat
3. Add the spaghetti to the turkey with a little more oil and sauté for another two minutes
4. Add the peas to the mixture and spoon in half the can of Alfredo sauce – If you don’t like it too thick use less sauce and add ½ cup water
5. Add a small pinch of dried basil
6. Add a sprinkle of Parmesan cheese
7. Add a small pinch of chili flakes – depending on your heat preference
8. Stir everything together and simmer for a minute or two, until sauce is hot
9. Serve immediately with crusty bread and white wine
The chili really kicks this one up a notch and the sun-dried tomato Alfredo goes very well with the leftover turkey. It’s delicious! Try it!