Turkey Scaloppine with Vegetables

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!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
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.
Ingredient Substitution
One-half teaspoon of dried rosemary leaves and 1/2 teaspoon of dried thyme leaves can be use in place of the fresh herbs.
Kitchen Tip
For even cooking, cut large baby carrots in half lengthwise before cooking
Serving Suggestion
Serve this Italian-inspired pasta dish with curly endive, escarole and radicchio tossed with raspberries and Italian vinaigrette.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 75mg;
  • Sodium 520mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 36g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 3 1/2 Other Carbohydrate;
    • 3 1/2 Very Lean Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.