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Curried Turkey with Pecans

Yield 4 servings (serving size: 3/4 cup couscous, 4 ounces turkey, and 1/4 cup onion mixture)
Prep: 5 minutes; Cook: 11 minutes; Stand: 5 minutes. To get 3 cups of cooked couscous, use 1 cup of dry couscous and 1 1/4 cups water, and cook according to package directions.

Ingredients

  • 1 tablespoon dark brown sugar
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon ground red pepper
  • 1 pound turkey cutlets
  • 1/3 cup pecan pieces
  • Cooking spray
  • 1/2 small onion, thinly sliced (about 4 ounces)
  • 3/4 cup fat-free, less-sodium chicken broth, divided
  • 8 orange essence dried plums, chopped
  • 3 cups hot cooked couscous
  • 4 tablespoons mango chutney (optional)

Nutrition Information

  • calories 438
  • caloriesfromfat 17 %
  • fat 8.3 g
  • satfat 0.9 g
  • monofat 4.3 g
  • polyfat 2.5 g
  • protein 37.6 g
  • carbohydrate 53.3 g
  • fiber 5.3 g
  • cholesterol 82 mg
  • iron 3 mg
  • sodium 468 mg
  • calcium 50 mg

How to Make It

  1. Combine brown sugar, curry powder, 1/4 teaspoon salt, and red pepper; rub over turkey.

  2. Place a large nonstick skillet over medium-high heat until hot. Add pecans, and cook 3 minutes or until lightly browned, stirring constantly. Transfer pecans to a small bowl.

  3. Coat pan with cooking spray. Add turkey; cook 2 minutes on each side or until done. Transfer turkey to a platter, and keep warm.

  4. Add onion and 6 tablespoons chicken broth to pan. Cook, uncovered, 2 minutes, stirring constantly. Stir in plums, remaining chicken broth, 1/4 teaspoon salt, and pecans. Cook 2 minutes or until liquid is nearly absorbed. Spoon mixture over turkey; cover and let stand 5 minutes.

  5. Serve turkey mixture over couscous. Top each serving with chutney, if desired.

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