Stuffed Turkey Rolls And Pasta Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Frozen artichoke hearts | 1/2 Cup (16 tbs), finely chopped | |
| Mushrooms | 1/4 Cup (16 tbs), finely chopped | |
| Swiss Cheese | 1/4 Cup (16 tbs) | |
| Sweet red pepper | 2 Tablespoon, finely chopped | |
| 4 (4-ounce) Turkey breast cutlets | ||
| Vegetable cooking spray | ||
| 3/4 Cup plus 2 tablespoons canned no-salt-added chicken broth, undiluted and divided | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Dill weed | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Angel hair pasta | 4 Ounce, uncooked | |
Directions
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.
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.
Chef
