Best Turkey Penne With Lemon Cream Sauce Recipes

TURKEY PENNE WITH LEMON CREAM SAUCE

Steps:

• 1. Cook pasta according to pkg. directions. Meanwhile. in a large skillet saute turkey in 1 T. butter until no longer pink. Remove and keep warm. Saute broccoli and carrots in remaining butter in the same skillet until crisp tender. Add garlic, cook 1 min. longer. Stir in flour, bouillon granules, thyme,pepper and salt until blended. Combine cream and lemon juice, gradually stir into broccoli mixture. Bring to a boil, cook and stir for 2-3 min. or until thickened. Drain pasta, add to skillet stir in turkey and tomatoes and heat through.

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

TURKEY SCALLOPINI WITH CREAMY LEMON SAUCE

Steps:

• Cut the turkey breast tenderloins into cutlets: Place a turkey breast tenderloin on a cutting board and hold it flat with the palm of your hand. With the other hand, using a sharp knife, slice the turkey tenderloin horizontally into two even ¼-inch thick pieces. Set aside.
• In a shallow bowl combine coconut flour, garlic powder, paprika, salt, and pepper.
• In another shallow bowl combine pork rind panko crumbs and grated parmesan cheese.
• In a third bowl, whisk together the egg and water.
• Set a large frying pan over medium high heat and add 2 tablespoons butter.
• Dredge turkey cutlets in flour mixture, then dip in egg mixture, and finally coat each cutlet with the crumbs mixture.
• Once the butter is melted, add 2 of the turkey cutlets to the skillet and cook for 4 to 5 minutes per each side, or until internal temperature of the cutlets registers between 162˚F and 165˚F. Do not forcefully try to flip the cutlets; if there's resistance, it means that it's not done cooking. Give it a minute before trying again. The cooking time will depend on the thickness of the cutlets.
• Repeat with the remaining turkey cutlets, adding 2 more tablespoons butter to the skillet.
• When done, remove cutlets from the skillet and set aside on a plate.
• TO MAKE THE SAUCE:
• Wipe down the skillet; return skillet to the heat and melt 1 tablespoon butter.
• To the melted butter add the garlic and cook for 20 seconds, or until fragrant.
• Whisk in the chicken broth and lemon juice; bring mixture to a boil and cook until liquid is reduced by half.
• Whisk in the heavy cream; continue to whisk until fully combined and heated through.
• Taste sauce for salt and pepper; adjust accordingly.
• Pour the sauce over the cutlets.
• Garnish with parsley and lemon slices.
• Serve.

TURKEY CUTLETS WITH LEMON SAUCE

Steps:

• Place turkey cutlets between two pieces of plastic wrap and pound with a meat mallot or rolling pin until 1/4" thick.
• Sprinkle cutlets with salt and pepper.
• Grate peel of one lemon to make 1/2 tsp zest; cut lemon and squeeze to make 2 tbsp juice.
• Cut second lemon into thin slices and set aside.
• Combine chicken broth and cornstarch in small bowl and set aside.
• Heat oil in a 12" skillet over med high heat.
• Saute cutlets 3 minutes per side.
• Remove to a platter and keep warm.
• Add lemon juice, lemon zest and lemon slices to skillet.
• Add garlic.
• Stir and cook 30 seconds.
• Add broth mixture; reduce heat to medium and boil 1 minute.
• Pour over cutlets, garnish with parsley.

PENNE IN PARMESAN CREAM SAUCE

Steps:

• Cook pasta according to package directions, preferably al dente. Drain and set aside.
• Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
• Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
• Season with salt and pepper as desired.