Turkeyfettuccinimarinara Recipes

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GRANDMA RITA'S TURKEY FETTUCCINE



Grandma Rita's Turkey Fettuccine image

Yummy and really easy to make! Great for leftover turkey or chicken - recipe lends itself to add veggies if you want!

Provided by LiisaN

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package fettuccine
3 tablespoons butter
8 ounces fresh mushrooms
3 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1/2 cup half-and-half
1 1/2 teaspoons parsley
3/4 teaspoon garlic salt
1/4 teaspoon white pepper
3 cups cooked diced turkey
1/4 cup black olives, sliced
1/4 cup grated parmesan cheese

Steps:

  • Cook fettucini as directed- drain.
  • Saute mushrooms in butter.
  • Stir in flour.
  • Add chicken broth stir until thickened.
  • Add half/half, cheese, and seasonings- stirring constantly.
  • Add meat and fettucini, olives and mushrooms- tossing to coat well.
  • Place in 9x13 buttered casserole and bake at 350 for 30-35 minutes.

TEQUILA TURKEY FETTUCCINI



Tequila Turkey Fettuccini image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1-ounce tequila
4 ounces heavy cream
1/2-ounce fresh lemon juice
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked
2 tablespoons grated Parmesan
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish
1 teaspoon freshly ground black pepper

Steps:

  • In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
  • Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and 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.

TEQUILA TURKEY FETTUCCINI



Tequila Turkey Fettuccini image

By Guy Fieri. I have not tried this but wanted to put it in my cookbook for safe keeping. It got great reviews on the Food Network. This only serves 1, but can easily be doubled.

Provided by Valerie in Florida

Categories     Spaghetti

Time 30m

Yield 1 serving(s)

Number Of Ingredients 15

1 ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1 ounce tequila
4 ounces heavy cream
1/2 ounce fresh lemon juice
1 tablespoon chopped cilantro leaf
9 ounces fettuccine pasta, cooked
2 tablespoons grated parmesan cheese
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced roma tomatoes, for garnish
1 teaspoon fresh ground black pepper

Steps:

  • In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.
  • Add garlic and continue to saute for 2 minutes.
  • Add turkey, lightly mix ingredients, careful not to break turkey up to much.
  • Deglaze pan with tequila, pouring around the edge of the saute pan.
  • Add cream, lemon juice and 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.

Nutrition Facts : Calories 1735, Fat 91.6, SaturatedFat 36.7, Cholesterol 457.7, Sodium 358.6, Carbohydrate 160, Fiber 2.2, Sugar 2.9, Protein 68.8

TURKEY FETTUCCINE SKILLET



Turkey Fettuccine Skillet image

I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. -Kari Johnston, Marwayne, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 teaspoon salt-free seasoning blend
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil. , Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. , Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 343mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

TURKEY FETTUCCINE SKILLET



Turkey Fettuccine Skillet image

This is a nice way to use up left over turkey. The recipe is from Light & Tasty. You can use whatever vegetable you have on hand. And if you like a little spice, add in some red pepper to spice it up a bit.

Provided by MsBindy

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces fettuccine, uncooked
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 teaspoon canola oil
1 cup mushroom, sliced
2 cups nonfat milk
1 teaspoon sodium-free seasoning
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup parmesan cheese, grated
3 cups cooked turkey breast, cubed
3/4 cup part-skim mozzarella cheese, shredded

Steps:

  • Cook fettuccine per package directions, and drain.
  • In a non-stick skillet, coated with non-stick spray, sauté the onions, celery and garlic in the canola oil for a few minutes.
  • Add the mushrooms, cooking and stirring until tender.
  • Stir in milk, seasoning and salt.
  • Bring to a boil.
  • Mix half-and-half with cornstarch, and mix until smooth. Stir into skillet.
  • Cook and stir for 2 minutes or until thick and bubbly.
  • Stir in Parmesan cheese until just melted.
  • Stir in turkey and fettuccine.
  • Heat through.
  • Sprinkle with mozzarella cheese and broil for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 310.7, Fat 9, SaturatedFat 4.6, Cholesterol 57.6, Sodium 437.5, Carbohydrate 38.9, Fiber 1.8, Sugar 7.2, Protein 18.4

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