This creamy fettuccini alfredo is easy to make and the whole family will love it!
|1.5 cups||sliced and washed white mushrooms|
|1||medium white onion, diced|
|6 tbsp||salted butter, divided|
|2 tbsp||olive oil|
|1 tsp||minced garlic|
|1 Pkg||Whole Wheat Fettuccini pasta|
|1.5 cups||leftover, deboned turkey breast|
|1/2 cup||heavy table cream|
|3/4 cup||grated parmesan|
|1/4 tsp||pepper (optional)|
In a medium frying pan, heat 2tbsp of butter, minced garlic, and 2 tbsp. of olive oil over medium high heat. Add mushrooms and onions, and fry until soft and slightly caramelized (about 10 minutes). Set aside.
Meanwhile, bring water to a boil and prepare the pasta. Drain and set aside.
In a medium sauce pan, melt 4 tbsp. of butter of medium heat. Add cream. Stir until thickened, but do not boil. Add parmesan cheese. Stir until melted. Add pepper if you would like.
Combine cheese sauce, caramelized onions and mushrooms, turkey, and pasta. Stir until well mixed.
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