Turkey pizzaiola
7
Points®
Total time: 44 min • Prep: 15 min • Cook: 29 min • Serves: 2 • Difficulty: Easy
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 pork cutlets if you like. Turn this into 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. Then wrap it all up with a few spoonfuls of scrumptious tiramisu.
Ingredients
Uncooked linguini
3 oz
Olive oil
1 tsp
Uncooked boneless skinless turkey breast
½ pound(s), 2 (1/4-pond) thinly sliced cutlets
Table salt
⅛ tsp
Black pepper
⅛ tsp, freshly ground
Canned diced tomatoes
14½ oz, with Italian seasonings
White wine
½ cup(s), dry variety
Garlic
2 clove(s), minced
Fresh oregano
1 tsp, or 1/2 teaspoon dried
Grated Parmesan cheese
1 Tbsp
Instructions
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.
4
Serving size: 1 cutlet, 1/2 cup pasta, and a scant 1/2 cup sauce
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