Fettuccini, Tacchino and Carciofi Dijon

Culinary Setting
Boneless Breast, Turkey Bacon


3 tbsp olive oil, DIVIDED

1-1/2 lbs artichoke hearts, 1/4-inch dice

1/4 lb CANADIAN-STYLE TURKEY BACON, cut in 1/4-inch X 1 inch strips

2-1/4 lbs BONELESS TURKEY BREAST, cut into 1-inch pieces

1 tsp each kosher salt and black pepper

1-1/2 c red wine

1-1/2 c portabella mushrooms, cut into 1-inch pieces

2 tbsp fresh rosemary, minced

1-1/2 lbs tomatoes, rough chop

2-1/4 qt brown stock

1 c Dijon mustard

3 lbs cooked fettuccine

Grated Parmigiano cheese As needed

Chopped parsley As needed




In a hot, heavy sauté pan, sear the artichokes and bacon in 1 tablespoon hot oil.

Remove and set aside.

Season turkey with salt and pepper. Sauté in the remaining 2 tablespoons hot oil until cooked through and no pink remains. Remove and set aside.

Deglaze the pan with red wine. Add mushrooms, rosemary, tomatoes and stock. Simmer 15 minutes.

Whisk in Dijon mustard. Add the reserved artichokes, bacon and turkey.

Cover and refrigerate until service.


For each serving, ladle 12 ounces turkey, artichokes and sauce into a sauté pan. Heat until warmed through.

Toss with 4 ounces cooked fettuccini.

Sprinkle with grated Parmigiano and garnish with parsley.