Parmesan Turkey with Pasta Sauce

Walk into your kitchen after work and have this crunchy chicken and pasta recipe finished in about 30 minutes.



by 1  person


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Ingredients
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    12   ounces 
    turkey tenderloin
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    3   tablespoons 
    Grape Nuts cereal
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    3   tablespoons 
    grated Parmesan or Romano cheese
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    3/4  teaspoon 
    dried Italian seasoning, crushed
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    1/8 - 1/4  teaspoon 
    ground red pepper
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    1   
    egg white
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    1   tablespoon 
    water
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    1  12  ounce package 
    dried spinach fettuccine
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    4   
    medium zucchini or yellow summer squash, halved lengthwise and thinly sliced (about 3-1/2 cups)
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    2   cups 
    low-fat, chunky tomato pasta sauce

Directions
1.
Preheat oven to 400 degrees F. Cut turkey tenderloin into 6 even pieces. In a shallow bowl combine Grape Nuts ceral, Parmesan or Romano cheese, Italian seasoning, and ground red pepper. In another shallow bowl slightly beat together egg white and water. Dip tenderloin pieces in egg white mixture, then coat with cereal mixture. Place turkey in a lightly greased baking pan. Bake for 12 to 15 minutes until turkey is no longer pink, turning once.
2.
Meanwhile, prepare pasta according to package directions. During the last 2 minutes of cooking pasta, add zucchini or summer squash to pasta. Drain pasta mixture; set aside. Keep warm. In a small saucepan heat pasta sauce. To serve, arrange pasta and squash on dinner plates. Top with turkey and sauce. Makes 6 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 4, chol. (mg) 27, sat. fat (g) 1, carb. (g) 55, fiber (g) 3, pro. (g) 23, vit. A (RE) 113.33, vit. C (mg) 10.63, sodium (mg) 126, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
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