Turkey Fettuccine Primavera

Italian fettuccine with turkey breast and a delicious creamy sauce with white wine

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Ingredients

1 lb	turkey breast, cut into thin strips or turkey stir fry strips Granny's Turkey Boneless Breast
2 cups	small broccoli florets
1 cup	thinly sliced carrots
2 tbsp	olive oil
3/4 cup	diced onion
2	cloves garlic, minced
8 oz	mushrooms, sliced
2 tbsp	all purpose flour
1/2 cup	chicken broth
1/2 cup	dry white wine
1 cup	18% cream
1	sweet red pepper, sliced into thin strips
1/2 cup	grated Parmesan cheese
1 lb	fettuccine, cooked in boiling, salted water
to taste	chopped fresh parsley

Safe Handling Instructions

Directions

Cook broccoli and carrots in boiling water 3 minutes; drain and set aside.

Heat oil in large skillet over medium heat. Stir in turkey, onion and garlic, cooking until turkey is no longer pink. Add mushrooms and cook 2 minutes. Stir in flour; cook 1 minute. Stir in broth, wine, and cream; bring to boil, reduce heat and simmer until sauce thickens.

Stir in broccoli, carrots, red pepper and Parmesan. Serve immediately over hot fettuccine. Garnish with parsley.

Recipe courtesy of Turkey Farmers of Ontario

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