- Total Time
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 linguini3 oz, whole-wheat
olive oil1 tsp
uncooked boneless skinless turkey breast½ pound(s), 2 (1/4-pond) thinly sliced cutlets
table salt⅛ tsp
black pepper⅛ tsp, or less, freshly ground
canned diced tomatoes14 ½ oz, with balsamic vinegar and olive oil
white wine½ cup(s), dry
garlic clove(s)2 clove(s), medium, minced
fresh oregano1 tsp, or 1/2 teaspoon dried
grated Parmesan cheese1 Tbsp
- 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. Yields 1 cutlet, 1/2 cup pasta, and scant 1/2 cup sauce per serving.