Stuffed Turkey Rolls And Pasta
|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|
|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.