Turkey Fettuccine Alfredo
This Turkey Fettuccine Alfredo is simple and yet so yummy! Brighten up your leftovers by making this tasty pasta dish!
Ingredients
- 10 ounces fettuccine pasta see Recipe
- 1 tbsp. coarse sea salt
- 3 tbsp. olive oil, or as needed tips & tricks
- 4 slices prosciutto
- 1/2 cup yellow onions, diced
- ground Himalayan pink salt, to taste
- 1/2 cup red peppers, diced
- 1/2 lb. button mushrooms, washed and sliced
- 1/2 tsp. freshly ground black pepper, or to taste
- 1 tbsp. unsalted butter
- 3 large cloves garlic, pressed
- 1 1/4 cups 35% heavy cream
- 1/4 cup low-sodium chicken broth
- 1 lb. turkey (substitute chicken), cooked and diced see Recipe
- 1/2 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
- Cook pasta in salted boiling water according to package instructions.
- In a large skillet over medium heat, heat up oil. When it starts shimmering, working in batches, add prosciutto slices in a single layer and cook until crisp, about 2 minutes per side.
- Transfer them to a cutting board or a plate lined with paper towels to absorb any excess oil and set aside while doing the other two.
- When cool enough to handle, crumble the fried prosciutto and transfer to a small bowl until needed.
- Add onions, season with salt and sauté until they start getting soft, about 2 minutes.
- Add red peppers and cook for 2 minutes, before adding mushrooms; season with black pepper. Add butter and sauté for 6 minutes or until tender.
- Add pressed garlic and quickly sauté it for only 1 minute.
- Pour in half-and-half and chicken broth; bring the mixture to a boil. When it gets there, reduce the heat and simmer gently for 5 minutes or until the sauce thickens.
- Add cooked turkey; season with Italian seasoning and red pepper flakes. Mix well and simmer gently until the turkey is warmed through.
- Return crumbled prosciutto and add cooked pasta.
- Incorporate the ingredients with the mixture then add a generous handful of grated Parmesan cheese. Mix to blend before adding the remaining cheese; toss one more time.
- Serve in warm bowls and garnish with chopped parsley.