Turkey Summer Garden Sauté
In The Fresh Meat Case
Turkey Summer Garden Sauté
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® HARVESTLAND® Thin Sliced Boneless Skinless Turkey Breast Cutlets
PREP TIME: 0min COOK TIME: 20min
Serves 4
- 480
Calories - 37g
Protein - 300mg
Sodium - 10g
Sat. Fat - 4g
Sugar 
Ingredients
Salt and ground pepper to taste
5 tbsp. butter, divided
3 small summer squash (2 green and 1 yellow), scrubbed and cut into thin strips
8 oz. angel hair pasta, cooked
1/4 cup grated Parmesan cheese
1 large lemon, juiced
Step 1
Slice tenderloins in half lengthwise and cut halves into bite size pieces. Season with salt and pepper.
Step 2
In large deep skillet, over medium heat, melt 2 tablespoons butter. Add turkey and sauté 6 to 8 minutes, until browned on all sides.
Step 3
Add squash to pan with turkey and sauté 1 minute.
Step 4
Simmer, uncovered, over medium heat 4 to 6 minutes, until turkey is cooked through. Add lemon juice and remaining butter. Add cooked pasta and toss until heated.
Step 5
Serve sprinkled with cheese.
60 MIN
