Uncooked boneless skinless turkey breast
½ pound(s), 2 (1/4-pond) thinly sliced cutlets
⅛ tsp, freshly ground
Canned diced tomatoes
14½ oz, with Italian seasonings
½ cup(s), dry variety
2 medium clove(s), minced
1 tsp, or 1/2 teaspoon dried
Grated Parmesan cheese
- Bring a pot of lightly salted water to a boil. Add the linguine and cook according to package directions.
- 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.
- 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.
- Serving size: 1 cutlet, 1/2 cup pasta, and a scant 1/2 cup sauce