Fettuccine With Turkey And Brandied Mushrooms

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 lb turkey cutlets (about 3)
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons butter
• 2 scallions, bulbs and green tops chopped separately
• 1 lb mushroom, cut into thin slices
• 1/3 cup brandy
• 1 cup canned low sodium chicken broth or 1 cup homemade stock
• 1/2 lb . fettuccine
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a large nonstick frying pan, heat the oil over moderately high heat. season the turkey cutlets with 1/4 teaspoons each of the salt and pepper. cook the cutlets until they are almost done, about 1 minute per side. remove the cutlets from the pan, let cool and then cut them into thin strips.
• 2 melt the butter in the same pan over moderate heat. add the part of the scallions, the mushrooms, 1/2 teaspoons of the salt, and the remaining 1/4 teaspoons pepper. cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
• 3 in a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. drain the pasta and then add it to the mushrooms. add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoons salt, and the turkey strips. simmer until the turkey is just done, about 1 minute longer. top with parsley.
• 4 a single side dish of boiled or sautéed green beans is all that's needed.