Creamy Chimichurri Turkey Alfredo
This Creamy Chimichurri Turkey Alfredo by Dad with a Pan is a delicious fusion of Shady Brook Farms Turkey Cutlets and chimichurri sauce, then simmered down with heavy cream. It’s vibrant, light, and perfect for a quick weeknight dinner
Chimichurri can be made up to 2-3 days ahead of time. If the sauce does not reach desired thickness, slowing whisk in a slurry of 1 tbsp flour to 2tbsp water to reach desired consistency.
- 4 Servings Servings
- 10 Minutes Prep Time
- 25 minutes Total Time
- 1 package of Shady Brook Farms® Thin-Sliced Turkey Breast Cutlets
- 1 Bunch Fresh Parsley
- 1/4 cup fresh cilantro
- 1 tablespoon fresh oregano
- 2 cloves garlic
- 1 tsp salt
- 2 tbsp olive oil (1 tbsp separated)
- 3 tbsp red wine vinegar
- Pinch of red pepper flakes (optional)
- 1 cup heavy cream
- 1 package Fettuccine (fresh preferred)
Step 1Start by heating a large saucepan over medium-high heat. Add a touch of 1 tbsp oil if needed. Place the Shady Brook Farms Turkey Cutlets in the hot pan and sear them for about 1-2 minutes, until they begin to get a golden-brown color, then flip. Reduce heat to low. In a separate pot bring 4 quarts of water to a boil (optionally season water with salt)
Step 2While the turkey cutlets continue to cook on low, let's create the chimichurri sauce. In a food processor, combine the fresh parsley, cilantro, fresh oregano, garlic cloves, 1 tablespoon of olive oil, red wine vinegar, salt, and a pinch of red pepper flakes (if you like it spicy). Blend until you have a vibrant green chimichurri sauce. Add in heavy cream, and pulse for 2-3 seconds until mixed.
Step 3Slowly pour your creamy chimichurri into the saucepan with the turkey cutlets and bring heat to medium. Let this reduce for about 5 minutes until thick and creamy and turkey cutlets have reached 165°F internal temperature.
Step 4While the sauce is simmering, add your fettuccine noodles to the pot of boiling water and cook until al dente and drain.
Step 5In the large saucepan, combine the cooked fettuccine, sliced turkey, and the chimichurri sauce. Stir well to coat the pasta and turkey with the flavorful sauce.
Step 6Remove turkey cutlets and cut into 1-2 inch pieces for easier serving. Top over fettuccine and garnish with fresh parmesan and red pepper flakes if desired. Enjoy!
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