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Stuffed Turkey Rolls And Pasta

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  Frozen artichoke hearts 1⁄2 Cup (8 tbs), thawed and finely chopped
  Finely chopped mushrooms 1⁄4 Cup (4 tbs)
  Shredded reduced fat swiss cheese 1 Ounce
  Finely chopped sweet red pepper 2 Tablespoon
  Turkey breast cutlets 16 Ounce (4 Piece, 4 Ounce Each)
  Vegetable oil spray 1
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted and divided
  Dry white wine 1⁄4 Cup (4 tbs)
  Dried dill weed 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Capellini 4 Ounce, uncooked (Angel Hair Pasta)

Combine first 4 ingredients; stir and set aside.
Place turkey cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Spoon artichoke mixture evenly onto centers of turkey cutlets.
Roll up cutlets lengthwise, tucking ends under.
Secure cutlets with wooden picks.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add turkey rolls; cook until browned on all sides.
Add 3/4 cup broth, wine, dillweed, and salt; cover and cook 10 minutes or until turkey is tender.
Remove turkey from skillet, using a slotted spoon; set aside, and keep warm.
Combine cornstarch and remaining 2 tablespoons broth.
Add cornstarch mixture to liquid in skillet, stirring constantly.
Bring to a boil over medium heat; cook, stirring constantly, 1 minute.
Cook pasta according to package directions, omitting salt and fat; drain.
Divide pasta among 4 plates.
Remove picks from turkey rolls.
Cut each roll into 8 (1/4-inch-thick) slices; arrange over pasta, and drizzle with sauce.
Garnish with dill sprigs, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Stuffed Turkey Rolls And Pasta Recipe