Lime Marinated Turkey With Fettuccine
|Skinless boneless turkey breast||1 Pound|
|Lime||1 , zest grated|
|Lime juice||3 Tablespoon|
|Low sodium chicken stock||1⁄4 Cup (4 tbs)|
|Drained capers||1 Tablespoon, rinsed|
|Golden raisins||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Julienned cucumber||2 Cup (32 tbs)|
|Green beans||2 Cup (32 tbs), blanched|
|Julienned carrots||1 Cup (16 tbs), julienned|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. Bring 1 cup of water to a boil in a medium-size skillet over medium heat. Add the turkey, reduce the heat to low and simmer, uncovered, 15 minutes, or until cooked through. Remove the skillet from the heat and let the turkey cool in the cooking liquid.
2. In a large bowl combine the lime zest, juice, stock, capers, raisins, salt and pepper. Drain the turkey, place it in the marinade, cover and refrigerate at least 4 hours, or overnight.
3. Bring a large pot of water to a boil. Cook the fettuccine according to the package directions until al dente; drain, transfer to a large bowl and toss with the oil. Add the vegetables and toss well.
4. Drain the turkey, reserving the marinade, and cut the turkey on the diagonal into thin slices. Divide the fettuccine mixture among 5 plates and arrange the turkey slices on top. Drizzle with the marinade and sprinkle with parsley.