Italian Style Fettuccine Alfredo with Turkey Tenderloin - Realtree Camo
Ditch the heavy cream and go with the original Italian version of this classic pasta recipe as a base for your next wild turkey dish
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Ingredients
- 2 turkey tenderloins or ½ of a side of a wild turkey breast, tendons removed and cut into ½-inch pieces
- 1 pound fresh or dried fettuccine noodles
- ½ pound (about 3 ½ cups) freshly grated Parmigiano-Reggiano cheese, 2 tablespoons reserved
- Olive oil for sautéing
- 2 cloves garlic, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ pound (2 sticks) high-quality unsalted butter
- Salt
- pepper
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