- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 turkey tenderloins, thinly sliced (about 1 1/2 pounds)
- 4 bacon slices, chopped
- 2 tablespoons vegetable oil
- 1 (8-ounce) package sliced mushrooms
- 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.