PCOS Friendly Classic Turkey Alfredo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz fettuccine
- 1 tbsp kosher salt, for pasta water
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ oz parmesan cheese, finely grated (about ¾ cup), plus more for serving
- ½ tsp freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- salt, to taste
- 12 oz cooked turkey breast or thigh meat, sliced or shredded into bite-sized pieces
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the fettuccine and cook according to package directions until al dente — tender with a slight resistance at the center, about 10–11 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, melt the butter in a large (12-inch) skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!