Turkey Pizzaiola

Total Time
44 min
15 min
29 min
Create a three-course meal by serving a first course of stuffed mussels—cooked topped with bread crumbs, chopped shallots, olive oil, Parmesan cheese, and herbs.


uncooked linguini

3 oz, whole-wheat

olive oil

1 tsp

uncooked boneless skinless turkey breast

½ pound(s), 2 (1/4-pond) thinly sliced cutlets

table salt


black pepper

tsp, or less, freshly ground

canned diced tomatoes

14½ oz, with balsamic vinegar and olive oil

white wine

½ cup(s), dry

garlic clove(s)

2 medium clove(s), minced

fresh oregano

1 tsp, or 1/2 teaspoon dried

grated Parmesan cheese

1 Tbsp


  1. Bring a pot of lightly salted water to a boil. Add the linguine and cook according to package directions.
  2. Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Sprinkle the turkey with the salt and pepper and add to the skillet. Cook until the turkey is lightly browned and cooked through, 2–3 minutes on each side. Transfer the turkey to a plate and set aside.
  3. Add the tomatoes, wine, garlic, and oregano to the same skillet; bring to a boil. Reduce the heat and simmer until slightly thickened, 4–5 minutes. Return the turkey to the skillet and cook until the turkey is heated though, 1–2 minutes longer. Transfer the turkey cutlets to 2 serving plates; divide the pasta between the plates and top evenly with the sauce. Sprinkle the pasta evenly with the Parmesan cheese and serve at once. Yields 1 cutlet, 1/2 cup pasta, and scant 1/2 cup sauce per serving.


Then wrap it all up with a few spoonfuls of scrumptious tiramisu.The term pizzaiola indicates a sauce made with tomatoes, garlic, and oregano and it is often served over beef and sometimes with a few olives. Here we use lean turkey cutlets instead of beef, but try chicken or veal cutlets if you like.

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