Guy Fieri's Tequila Turkey Fettuccine

by Rachael Ray Show Staff 6:21 AM, August 15, 2013

Aired August 15, 2013

Serves 2

2 tablespoons olive oil
1/4 cup 1/8-inch strips of red onion
3 teaspoons minced jalapeo
5 ounces cooked turkey breast, sliced into 1/2-inch pieces
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, plus 2 sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated parmesan cheese
2 tablespoons seeded and diced Roma tomato (about 1/2 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 jalapeo, 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.



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



Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce to 2 to 4 minutes. Add the lemon juice, cilantro and salt, and stir to combine. Add the fettuccine and toss, then add the Parmesan and toss again.



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.