Fettuccine with Turkey and brandied Mushrooms - European Recipes

Ingredients

1. 2 tablespoons chopped fresh parsley
2. 1/4 cup heavy cream
3. 1/2 pound fettuccine
4. 1 cup canned low-sodium chicken broth or homemade stock
5. 1/3 cup brandy
6. 1 pound mushrooms, cut into thin slices
7. 2 scallions, white bulbs and green tops chopped separately
8. 2 tablespoons butter
9. 1/2 teaspoon fresh-ground black pepper
10. 1 1/4 teaspoons salt
11. 1 pound turkey cutlets (about 3)
12. 1 tablespoon cooking oil

Directions

1. In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon 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 white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon 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 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.

Menu Suggestion

A simple side dish of boiled or sautéed green beans is all that’s needed.

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