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Cajun Turkey Tenderloins with Sundried Tomato Asiago Pasta

Source: National Turkey Federation
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  1 serving
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 sundried 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 heat and strain. Stir in sundried tomatoes and spinach. Hold for service.

For service: Heat the oil in a cast iron skillet until the oil smokes.

Dredge turkey in Cajun seasoning. Blacken the turkey on all sides making sure to cook throughout. Remove 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.
Date Added: 02/04/2009
Nutrition Facts per Serving
Yield:   1 serving
Calories: 1830
Fat. Total: 126g
Fiber: 10g
Carbohydrates, Total: 74g
Sodium: 7850mg
% Cal. from Fat: 62%
Cholesterol: 635mg
Protein: 81g
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