Guy Fieri’s Tequila Turkey Fettuccine

My mom saw this on Rachel Ray and asked me to track it down for her. It was on her website for the show on January 20, 2012. I love Guy Fieri’s food and personality and style, so it was no surprise to me that I would find this recipe interesting. Check out more of Rachel Ray at and Guy Fieri at

Guy Fieri’s Tequila Turkey Fettuccine

This is the dish that helped bring home the Next Food Network Star title. Think about fettuccine alfredo in Mexico during Thanksgiving…. “Tequila!”


  • 2 tablespoons olive oil
  • 1/4 cup 1/8-inch strips of red onion
  • 3 teaspoons minced jalapeño
  • 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



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 jalapeño, 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.


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