Fettucine With Smoked Turkey

• 2 Tbsp. butter
• 2 Tbsp. minced shallot
• 2 tsp. coarsely ground black peppercorns
• 2/3 c. dry white wine
• 2 c. heavy cream
• 1/4 tsp. nutmeg
• 3/4 lb. smoked turkey breast, cut into julienne
• 3/4 lb. fettucine, cooked al dente and drained *
• 2 Tbsp. chopped fresh chives
• freshly grated Parmesan cheese

1. Melt butter in a heavy skillet over medium heat and saute shallots until soft, about 3 to 4 minutes.
2. Add peppercorns and saute 30 seconds.
3. Add wine and boil until almost no liquid remains in skillet, about 2 minutes.
4. Stir in cream, nutmeg and turkey and heat for about 5 minutes until sauce thickens.
5. Do not boil.
6. Combine hot fettucine with sauce and toss to mix thoroughly.
7. Serve on warmed plates and sprinkle with chives. Pass Parmesan cheese separately.
8. Makes 4 servings.

butter, shallot, ground black, white wine, heavy cream, nutmeg, turkey breast, fettucine, fresh chives, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992946 (may not work)