How To Make Fettuccine with Turkey and Brandied Mushrooms
Cooked in a meaty and creamy sauce, this easy fettuccine recipe comes with flavorful mushrooms cooked in brandy and simmered in broth.
- 1tbspcooking oil
- 1lbturkey cutlets,(about 3)
- ½tspfresh-ground black pepper
- 1cupcanned low-sodium chicken broth,or homemade stock
- ¼cupheavy cream
- 2tbspfresh parsley,chopped
In a large nonstick frying pan, heat the oil over moderately high heat.
Season the turkey cutlets with ¼ teaspoon each of the salt and pepper. Cook the cutlets for about 1 minute per side until they are almost done.
Remove the cutlets from the pan, let cool, and then cut them into thin strips.
Melt the butter in the same pan over moderate heat.
Add the white part of the scallions, the mushrooms, ½ teaspoon of the salt, and the remaining ¼ teaspoon of pepper.
Cook for about 5 minutes, stirring occasionally until the mushrooms let off their liquid and it evaporates.
Add the brandy and cook for about 2 minutes more until almost no liquid remains in the pan.
Add ½ cup of broth and simmer for about 4 minutes until almost completely evaporate.
In a large pot of boiling, salted water, cook the fettuccine for about 7 minutes until almost done.
Drain the pasta and then add it to the mushrooms.
Add the remaining ½ cup broth, the cream, the scallion tops, the remaining ½ teaspoon salt, and the turkey strips
Simmer for about 1 minute longer until the turkey is just done. Top with the parsley.
- Calories: 689.46kcal
- Fat: 24.37g
- Saturated Fat: 9.83g
- Trans Fat: 0.25g
- Monounsaturated Fat: 8.58g
- Polyunsaturated Fat: 3.88g
- Carbohydrates: 48.08g
- Fiber: 3.30g
- Sugar: 4.45g
- Protein: 37.52g
- Cholesterol: 109.35mg
- Sodium: 830.02mg
- Calcium: 53.90mg
- Potassium: 900.66mg
- Iron: 3.09mg
- Vitamin A: 123.82µg
- Vitamin C: 6.41mg
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