Fettuccine with smoked turkey in black peppercorn sauce

2 Servings

Ingredients

Quantity Ingredient
1.00 teaspoon Butter
1.00 teaspoon Shallot; minced
1.00 teaspoon Black Peppercorns; crushed
¼ cup Dry White Wine
¾ cup Whipping Cream
⅛ teaspoon Ground Nutmeg
Salt
4.00 ounce Fettuccine
4.00 ounce Smoked Turkey Breast; julienned
1.00 tablespoon Fresh Chives; chopped
Parmesan Cheese; grated

Directions

Melt butter in a heavy medium skillet over medium heat. Add shallot and peppercorns and saute for 20 seconds. Add wine and boil until almost no liquid remains in skillet, about 4 minutes. Add cream and nutmeg and boil until reduced to sauce consistency, about 5 minutes.

Season sauce with salt.

Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl.

Add sauce and turkey to pasta and toss thoroughly. Sprinkle with chives. Serve, passing Parmesan separately.

Source: Unknown Typed by Katherine Smith

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