1 lb. cooked fettuccini pasta 7 oz. pulled turkey meat 1 T. fresh chopped garlic 3 oz. melted butter 1 tsp. chopped sun-dried tomatoes 1 C. heavy cream Dash of nutmeg Dash of white pepper Parmesan cheese to taste
Melt butter in a large saute pan and add garlic. Add heavy cream, turkey, white pepper and nutmeg. Allow to reduce to half. Stir in Parmesan cheese. Place in casserole dish and serve.
Executive Chef Vito Randazzo, Doubletree Hotel Downtown Tulsa
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