Chipotle Fettuccine with Smoked Turkey

Chipotle Fettuccine with Smoked Turkey

This contemporary twist on pasta features smoky and spicy southwestern flavors.

Prep Time



Total Time






Chipotle Fettuccine
cups Gold Medal® all-purpose flour
teaspoon salt
tablespoon vegetable oil
to 2 canned chipotle chiles in adobo sauce, finely chopped
1 1/2
cups whole kernel corn
cup water
small onion, chopped (1/4 cup)
tablespoons butter or margarine
tablespoons Gold Medal® all-purpose flour
teaspoon salt
teaspoon pepper
cup milk
cup half-and-half
cups cut-up smoked turkey breast (12 oz)
  1. In large bowl, mix flour and salt; make well in center. In small bowl, beat oil, eggs and chiles; pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 tablespoons water. Roll and cut as directed below. (Use additional flour when rolling and cutting noodles.) Place fettuccine strips on towel; let stand 30 minutes.
  2. Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips. Unfold and separate strips.
  3. Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic. Divide dough into 4 equal parts. Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth. Feed dough through progressively narrow settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through fettuccine cutting rollers.
  4. In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat. Cover and simmer 5 minutes. Pour into food processor or blender. Cover and process until almost smooth.
  5. In 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  6. Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain. Toss with turkey mixture.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Transfer leftover chiles in adobo sauce to a self-sealing bag or plastic container with a lid. Seal and store in the refrigerator or freezer.
Chipotle chiles are simply dried, smoked jalapeño chiles! Look for canned chipotles in adobo sauce in the Mexican-foods aisle.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 4 g,),
  • Cholesterol 110 mg;
  • Sodium 1240 mg;
  • Total Carbohydrate 48 g
    • (Dietary Fiber 2 g,
  • Protein 20 g;
Percent Daily Value*:
    • 3 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.