Cook pasta in boiling salted water until al dente. Drain, rinse in cold water, then stir in a little oil to prevent sticking. Heat olive oil in a large frying pan and saute turkey pieces, mushrooms and chives until turkey is lightly browned. Season well with black pepper.
Add vinegar and extra virgin olive oil and cook, stirring, until the juices have reduced and thickened. Season again. Add pasta and toss well; cook for 10 to 15 seconds. Remove pan from the heat and toss in avocado slices and cheese. Stir through well to distribute the heat; then let the dish rest for 2 to 3 minutes before serving.
Serve warm, or cool completely and serve at room temperature.