| | 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 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. |
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