Turkey Scaloppine with Vegetables

Add something tasty to your family's Italian dinner! Serve turkey and vegetables with pasta - a dish that's ready in 30 minutes!

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Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

Pasta

12: oz. uncooked angel hair pasta (capellini)

2: tablespoons grated Parmesan cheese

1: tablespoon dried parsley flakes

1: tablespoon olive oil

Scaloppine

2: teaspoons olive oil

2: teaspoons chopped fresh rosemary

2: teaspoons chopped fresh lemon thyme or thyme

2: garlic cloves, crushed

1 1/2: lb. turkey tenderloins, cut diagonally into 1/2-inch-thick slices

1 1/2: cups fresh baby carrots

1: small onion, cut into eighths, separated

1/2: teaspoon salt

1/4: teaspoon pepper

1/4: cup dry white wine or chicken broth

1 1/2: cups fresh sugar snap peas, trimmed

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Directions

1 Cook pasta to desired doneness as directed on package. Drain. In large serving bowl, combine warm pasta, cheese, parsley and 1 tablespoon oil; toss gently. Cover to keep warm.
2 While pasta is cooking, heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add rosemary, thyme and garlic; cook and stir 2 minutes. Add turkey slices; cook 2 minutes. Turn slices; cook an additional 2 minutes.
3 Stir in carrots, onion, salt, pepper and wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until turkey is no longer pink in center and carrots are crisp-tender.
4 Add sugar snap peas to turkey mixture in skillet; mix well. Return mixture to a boil. Reduce heat to medium-low; cover and cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve turkey mixture with pasta.

EXPERT TIPS

Expert Tips

Scaloppine is an Italian cooking reference to thin pieces of tender meat dredged in flour and sautéed. Scaloppine di vitello, prepared with veal, is most popular in Italy. This version calls for turkey quickly sautéed in herb-infused olive oil.

One-half teaspoon of dried rosemary leaves and 1/2 teaspoon of dried thyme leaves can be use in place of the fresh herbs.

For even cooking, cut large baby carrots in half lengthwise before cooking

Serve this Italian-inspired pasta dish with curly endive, escarole and radicchio tossed with raspberries and Italian vinaigrette.

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