- 4 ounces Chardonnay
- 1 tablespoon shallots, minced
- 6 ounces heavy cream
- 1 egg yolk
- 3 ounces Asiago cheese, grated
- Salt and white pepper
- 2 ounces sun-dried tomato, rehydrated and julienne cut
- 1 ounce spinach, picked clean, washed, stems removed & julienne cut
- 2 tablespoons olive oil
- 6 ounces turkey tenderloin, sliced
- 1 ounce Cajun seasoning
- 3 ounces fresh fettucine, cooked
- 1 medium tomato rose
For the sauce: In a heavy saucepan, reduce the wine and shallots by one-half. Add the heavy cream and gently simmer until reduced by one-fourth. Whip in the egg yolk and simmer. Slowly blend in the Asiago, season with salt and pepper.
Remove from the heat and strain. Stir in the sun-dried tomatoes and spinach. Hold for service.
For service: Heat the oil in a cast-iron skillet until the oil smokes.
Dredge the turkey in the Cajun seasoning. Blacken the turkey on all sides, making sure to cook throughout. Remove the turkey from the pan and keep warm.
Warm the Asiago sauce by returning it to a simmer.
Refresh the cooked pasta by plunging the fettucine into a hot water bath. Drain.
Toss the pasta with the Asiago sauce. Transfer to a warm plate and position the blackened turkey atop the pasta.
Garnish with a tomato rose.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
1830 calories; 126g total fat; 635mg cholesterol; 7850mg sodium; 74g carbohydrates; 10g fiber; 81g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.