Turkey Scaloppine with Vegetables

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 15 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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