Turkey Scaloppine with Angel Hair Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We used tenderloins instead of a whole turkey breast to simplify this scrumptious recipe. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 turkey tenderloins, thinly sliced (about 1 1/2 pounds) |
4 bacon slices, chopped |
2 tablespoons vegetable oil |
1 (8-ounce) package sliced mushrooms |
1 (14-ounce) can artichoke hearts, drained and quartered |
2 tablespoons capers |
1 cup whipping cream |
1 (14 1/2-ounce) can chicken broth |
8 ounces angel hair pasta, cooked |
Directions:
1. Combine first 3 ingredients; dredge turkey slices in flour mixture.
2. Cook bacon slices in a Dutch oven over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Add oil to drippings, and cook turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan.
3. Sauté mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and sauté 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated.
4. To lighten: Combine 1/4 cup flour, 1/2 teaspoon salt, and pepper, and dredge turkey slices in flour mixture. Cook turkey in a large nonstick skillet coated with vegetable cooking spray over medium heat 2 minutes on each side; remove turkey from skillet. Sauté mushrooms in skillet 5 to 7 minutes or until tender, and add 2 bacon slices, cooked and crumbled; artichokes; and capers; sauté 5 minutes. Whisk together 1 (14 1/2-ounce) can low-sodium fat-free chicken broth and 2 tablespoons all-purpose flour; stir in broth mixture and 1 cup fat-free half-and-half. Proceed with recipe as directed.
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