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  • 2 tablespoons olive oil
  • 1/4 cup 1/8-inch strips of red onion
  • 3 teaspoons minced jalapeno
  • 5 ounces cooked turkey breast, sliced into 1/2-inch pieces
  • 1/4 cup roasted red bell pepper strips
  • 1 tablespoon minced garlic
  • 9 ounces fettuccine
  • 1 ounce white or silver tequila
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped cilantro, plus 2 sprigs for garnish
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons seeded and diced Roma tomato (about 1/2 tomato)
  • Freshly cracked black pepper
  • 2 lime wedges


Serves: 2



Bring a large pot of salted water to a boil.



In a large skillet over high heat, heat the olive oil. Add the onion and jalapeo, and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper, and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.



Cook the fettuccine al dente, according to the package directions. Drain.



Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce to 2 to 4 minutes. Add the lemon juice, cilantro and salt, and stir to combine. Add the fettuccine and toss, then add the Parmesan and toss again.



Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.