Ingredients
- 1 ounce olive oil
- 1/4 ounce red onion (julienne)
- 1/2 tablespoon jalapeno (minced)
- 1 tablespoon garlic (minced)
- 5 ounce turkey breast, cooked, sliced
- 1 ounce tequila
- 1/2 ounce lemon juice (fresh recommended)
- 4 ounce heavy cream (non sweetened)
- 1 tablespoon cilantro (chopped)
- 2 tablespoon parmesan cheese (grated)
- 2 tablespoon ea lime wedges (garnish)
- 2 sprig cilantro (garnish)
- 2 tablespoon roma tomato (diced / garnish)
- 1 teaspoon black pepper (fresh cracked for garnish)
- 9 ounce fettuccini pasta (cooked)
- 1/4 teaspoon sea salt
Preparation
Baking Directions:
In sauté pan with high heat, add olive oil, onions, jalapeno and sauté until translucent.
Add garlic and continue to sauté for 2 minutes.
Add turkey, lightly mix ingredients, careful not to break turkey up too much.
Deglaze pan with tequila, pouring around the edge of the sauté pan.
Add cream, lemon juice, cilantro.
Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
Nest pasta on plate, pour sauce over pasta.
Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
