TURKEY SCALOPPINE WITH VEGETABLES

Turkey Scaloppine with Vegetables image

Add something tasty to your family's Italian dinner! Serve turkey and vegetables with pasta - a dish that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 15

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Ingredients

12 oz. uncooked angel hair pasta (capellini)
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh lemon thyme or thyme
2 garlic cloves, crushed
1 1/2 lb. turkey tenderloins, cut diagonally into 1/2-inch-thick slices
1 1/2 cups fresh baby carrots
1 small onion, cut into eighths, separated
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry white wine or chicken broth
1 1/2 cups fresh sugar snap peas, trimmed

Steps:

Cook pasta to desired doneness as directed on package. Drain. In large serving bowl, combine warm pasta, cheese, parsley and 1 tablespoon oil; toss gently. Cover to keep warm.
While pasta is cooking, heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add rosemary, thyme and garlic; cook and stir 2 minutes. Add turkey slices; cook 2 minutes. Turn slices; cook an additional 2 minutes.
Stir in carrots, onion, salt, pepper and wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until turkey is no longer pink in center and carrots are crisp-tender.
Add sugar snap peas to turkey mixture in skillet; mix well. Return mixture to a boil. Reduce heat to medium-low; cover and cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve turkey mixture with pasta.

Nutrition Facts : Calories 410, Carbohydrate 51 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g