Cajun Turkey Tenderloins with Sundried Tomato Asiago Pasta



4 oz Chardonnay

1 tbsp shallots, minced

6 oz heavy cream

1 egg yolk

3 oz Asiago cheese, grated

Salt and white pepper

2 oz sundried tomato, rehydrated and julienne cut

1 oz spinach, picked clean, washed, stems removed & julienne cut

2 tbsp olive oil


1 oz Cajun seasoning

3 oz fresh fettucine, cooked

1 medium tomato rose


For the sauce: In a heavy saucepan, reduce the wine and shallots by one-half. Add the heavy cream and gently simmer until reduced by one fourth. Whip in the egg yolk and simmer. Slowly blend in the Asiago, season with salt and pepper.

Remove from heat and strain. Stir in sundried tomatoes and spinach. Hold for service.

For service: Heat the oil in a cast iron skillet until the oil smokes.

Dredge turkey in Cajun seasoning. Blacken the turkey on all sides making sure to cook throughout. Remove turkey from the pan and keep warm.

Warm the Asiago sauce by returning it to a simmer.

Refresh the cooked pasta by plunging the fettucine into a hot water bath. Drain.

Toss the pasta with the Asiago sauce. Transfer to a warm plate and position the blackened turkey atop the pasta.

Garnish with a tomato rose.

Nutrition Facts

Total Calories 1830

Calories from Fat 1140

Total Fat 126 g

% Daily Total Fat 194

Saturated Fat 60 g

% Daily Saturated Fat 300

Cholesterol 635 g

% Daily Cholesterol 212

Sodium 7850 mg

% Daily Sodium 327

Total Carbohydrates 74 g

% Daily Total Carbohydrates 25

Dietary Fiber 10 g

% Daily Dietary Fiber 40

Sugars 15 g

Protein 81 g

% Daily Protein 160

% Daily Vitamin C 100

% Daily Calcium 80

% Daily Iron 35