Portabello-Turkey Fetuccine Alfredo

Portabello-Turkey Fetuccine Alfredo

Portabello-Turkey Fetuccine Alfredo

I made this dinner last night in about twenty minutes and it is very rich, filling, and delicious. I used Bertolli Alfredo Sauce with Aged Parmesan since it is so delicious and cuts the cooking time in half. This is the sauce brand I use when I do not make the sauce from scratch. My preferred pasta brand is Barilla, but you use what you like. I bought the portabello mushrooms pre-sliced, and to clean just gently wipe them with a dry paper towel. Do not wash mushrooms in water because you will end up with rubbery mushrooms. I buy ground turkey that is 93% lean and 7% fat so be sure to add enough olive oil when you are cooking to keep moisture in the pan and meat as it cooks. I use McCormick's Italian Seasonings which is just oregano, thyme, rosemary, sage, basil, and marjoram. If you don't have this in your spice rack and you like cooking pasta you should add this to your spice collection.

Ingredients
Sliced Portabello Mushrooms
Ground Turkey
Fetuccine Rigate (or any pasta you like)
Bertolli Alfredo Sauce with Aged Parmesan (or any brand you prefer)
Milk
Shredded Mozzarella
Grated Parmesan Cheese
Coarse Salt
Coarse Ground Black Pepper
Italian Seasonings
Olive Oil
Butter
Basil

Take a handful of basil and chiffonade (roll up and cut into long strips) and put aside for the grand finale.

Get a large pot going with alot of water and when it boils season water with coarse salt, and 2 teaspoons of olive oil. Drop in your pasta and cook to al dente. Before you drain the pasta, reserve 1/4 cup of the cooking liquid since you will be adding it to the alfredo sauce.

In a medium size sauce pan, melt 2 tablespoons of butter and add the sliced portabello mushrooms and coarse salt, and a sprinkle of black pepper. Close with a lid for a few minutes on medium-low heat until the flavor of the butter blends in. You do not want rubbery tasting mushrooms, so do not overcook them. Put aside when done.


Salad

Heat a pan with 2 tablespoons of olive oil and season ground turkey with coarse salt and italian seasonings. Add turkey to hot pan, break up turkey with a potato masher, and cook for about 12-15 minutes. Once the turkey is cooked, add alfredo sauce. After you have added half of the sauce, pour about 1/4 cup of milk into the sauce jar give it a good shake and add remaining sauce. Stir. Add in your cooked mushrooms. Stir together. Cover and simmer on low for about five to seven minutes, just enough time for the sauce to heat up. After you have turned off the pan, add the reserved cooking liquid from the pasta and stir. 

Once you drain the pasta, pour pasta back into the pot you cooked it in and add 2 tablespoons of butter and blend until fully incorporated, then add 1 cup of shredded mozzarella and blend until it melts into the pasta. Add the alfredo sauce, turkey, mushroom pan contents in with the fetuccine and bring all the ingredients together. Add as much Parmesan Cheese you want and blend in. Serve. Sprinkle basil over the pasta and enjoy.

Serve with a side salad and your favorite dressing.

-Sophia/Two Frys