INGREDIENTS:
4 Ounces fresh fettuccine
1 Large egg yolk, lightly beaten
4 Ounces half and half cream
1 Tablespoon unsalted butter
1 package of Alderfer 100 Calorie Smoked Turkey Breast, julienne style
1 Ounce grated Parmigiano-Reggiano
salt and freshly ground black pepper

DIRECTIONS:

1. Cook fettuccine in boiling salted water until tender. Drain and hold for service.
2. In a medium bowl, blend egg yolk and cream together.
3. Place butter in a sauté pan and melt, add turkey strips and briefly heat. Add cooked fettuccine and heat through.
4. Gently fold in egg/cream mixture.
5. Add grated Parmigiano-Reggiano. Season to taste with pepper and salt.
6. Sprinkle with parsley.

Recipe developed by Chef Jackson York
For  www.eatturkey.com.