Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

We used tenderloins instead of a whole turkey breast to simplify this scrumptious recipe.

Recipe by Southern Living February 2002


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6 servings


Ingredient Checklist


Instructions Checklist
  • 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.