Turkey Piccata with Fettuccine
Flavorful piccata sauce, made by stirring water, bouillon, lemon juice, dry white wine, and capers into pan juices from cooking the turkey breast tenderloins, makes this dish a standout. Spoon the sauce on turkey breasts atop a next of fettuccine.
Ingredients
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6 ounces whole wheat or regular dried fettuccine or linguine
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1/4 cup all-purpose flour
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1/2 teaspoon lemon-pepper seasoning or black pepper
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2 turkey breast tenderloins (about 1 pound total)
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2 tablespoons olive oil or cooking oil
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1/3 cup dry white wine
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2 tablespoons lemon juice
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2 tablespoons water
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1/2 teaspoon instant chicken bouillon granules
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1 tablespoon capers, rinsed and drained (optional)
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2 tablespoons snipped fresh parsley
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Lemon wedges (optional)
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Fresh parsley sprigs (optional)
Directions
1.
Cook pasta according to package directions; drain. Meanwhile, in a small bowl stir together flour and lemon-pepper seasoning; set aside.
2.
Cut each turkey tenderloin in half crosswise to make 1/2-inch pieces. Dip pieces in flour mixture to coat.
3.
In a large skillet cook turkey in hot oil over medium-high heat for 6 to 10 minutes or until light golden and no longer pink (170 degrees F), turning once. Remove turkey from pan; cover and keep warm.
4.
For sauce, add wine, lemon juice, the water, and bouillon granules to skillet, scraping up crusty bits from bottom of skillet. If desired, stir in capers. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; stir in snipped parsley.
5.
To serve, divide pasta among 4 dinner plates. Divide turkey pieces among dinner plates. Spoon sauce over all. If desired, serve with lemon wedges and garnish with parsley sprigs. Makes 4 servings.
Nutrition information
Calories 379, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 70 mg, Sodium 296 mg, Carbohydrate 39 g, Total Sugar 2 g, Fiber 0 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 4%, Iron 19%. Exchanges: Starch 2.5, Medium-Fat Meat 3.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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