1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons capers
1 cup whipping cream
1 (14 1/2-ounce) can chicken broth
8 ounces angel hair pasta, cooked
How to Make It
Combine first 3 ingredients; dredge turkey slices in flour mixture.
Cook bacon slices in a Dutch oven over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Add oil to drippings, and cook turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan.
Sauté mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and sauté 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated.
To lighten: Combine 1/4 cup flour, 1/2 teaspoon salt, and pepper, and dredge turkey slices in flour mixture. Cook turkey in a large nonstick skillet coated with vegetable cooking spray over medium heat 2 minutes on each side; remove turkey from skillet. Sauté mushrooms in skillet 5 to 7 minutes or until tender, and add 2 bacon slices, cooked and crumbled; artichokes; and capers; sauté 5 minutes. Whisk together 1 (14 1/2-ounce) can low-sodium fat-free chicken broth and 2 tablespoons all-purpose flour; stir in broth mixture and 1 cup fat-free half-and-half. Proceed with recipe as directed.
Good flavor; it had a nice subtle briny taste from the capers and artichoke hearts, but not overpowering. I served it w/ spinach, sauted in a little olive oil, butter, garlic salt and red pepper flakes. Great meal.
This was a big hit for dinner, even with my three sons. I made the lighter version and substituted hearts of palm for the artichokes and refrigerated mashed potatoes for the pasta. I also served it with a green veggie. This would be a good meal to serve when our relatives visit.
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