Recipe: Turkey-Cheddar Fettuccine Alfredo

TURKEY-CHEDDAR FETTUCCINE ALFREDO

2 tablespoons olive oil
4 cloves garlic, chopped
1 cup finely chopped white onion
1 (16 ounce) jar high-quality prepared Alfredo sauce
1 pound Dietz & Watson Premium C-Sharp New York State Creamy Cheddar, shredded
2 pounds Dietz & Watson Cajun Style Breast of Turkey, sliced into 2 inch sticks
2 pounds deli case fresh fettuccine, cooked al dente
1 bunch fresh parsley, chopped

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes.

Pour in the alfredo sauce and continue to cook until heated through. Stir in the cheddar cheese.

Reduce the heat to low, toss in the turkey and cook until heated through, about three minutes more.

Divide the pasta among 4 plates, top with the turkey-cheddar alfredo sauce and garnish with the chopped parsley.

Servings: 4
Adapted from Source: Chef Walter Staib