turkey piccata with fettuccine

prep time:: 30 minutes
total time:: 30 minutes

Makes 4 servings

Serve this decadent dish with steamed broccoli, asparagus, or Brussels sprouts. The tasty juices and crusty flavor bits left in the pan after cooking the turkey jump-start a snappy pan sauce.

ingredients

6 ounces whole wheat or regular dried fettuccine or linguine
1/4 cup all-purpose flour
1/2 teaspoon lemon-pepper seasoning or black pepper
2 turkey breast tenderloins (about 1 pound total)
2 tablespoons olive oil or cooking oil
1/3 cup dry white wine
2 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon instant chicken bouillon granules
1 tablespoon capers, rinsed and drained (optional)
2 tablespoons snipped fresh parsley
Lemon wedges (optional)
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°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.