Turkey Tuscan Cutlets

BOOKMARK

PRINT

DELICIOUS

Description

Ingredients

TURKEY CUTLETS: 1 Pound
salt, divided: 3/4 Teaspoon
pepper, divided: 3/4 Teaspoon
olive oil, divided: 1 Tablespoon
onion, coarsely chopped: 2 Cups
carrot, coarsely chopped: 1 Cup
garlic, minced: 3 to 4 Cloves
dried oregano: 1/2 Teaspoon
dried thyme: 1/2 Teaspoon
bag fresh spinach leaves, washed, drained & stems removed: 1 (10-Ounce)
can diced tomatoes, undrained: 1 (14-1/2-Ounce)
can cannellini beans, drained and rinsed: 1 (19-Ounce)
Parmesan cheese, divided: 1/4 Cup

Directions

1
Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.
2
In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.
3
Add remaining 1/2 tablespoon oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.
4
Stir in turkey strips and beans. Cook until heated through.
5
Serve topped with Parmesan cheese.
6
Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.