Ingredients
- 4oz parpadelle pasta
- 1 boneless skinless turkey breast
- 1tsp salt
- 1/2 tsp pepper
- 1/2 tsp Garlic powder
- 3 tbsp flour
- 1/4 cup shredded Parmesan
- 5 tbsp olive oil
- 2 tbsp salted butter
- 6 cloves garlic, minced
- 1 sml yellow onions chopped
- 2 green onions, sliced
- 1 1/2 cup chicken broth
- 1/2 cup 35% cream
- 1/2 cup parmesan cheese grated
- 2 tbsp chopped parsley
Instructions
1. Cook pasta, drain, set aside.
2. Sponge turkey breast with paper to dry, cut into six portions, season both sides with the salt, pepper and garlic powder.
3. Combine he flour and parmesan cheese, dredge the turkey pieces in the mixture.
4. Place two tablespoon of the olive oil and the butter into a large sauté pan, once melted sear the turkey pieces until golden brown. Remove the turkey pieces and set aside.
5. Using the same frying pan, add the remaining olive oil and sauté the yelow onions, green onions, and garlic until onions are translucent.
6. Deglaze the pan with the broth, cook for 3 to 4 minutes, add whipping cream.
7. Cut the turkey pieces into bite-size pieces and incorporate in the sauce along with half a cup of parmesan cheese, reduce by a third.
8. Plate the pasta and top with the turkey and sauce. Top with fresh cracked black pepper and additional parmesan cheese if desired.
- Category: Entree, pasta, turkey, recipes
Keywords: Turkey, Pasta, Creamy, Garlic, Parmesan, Infused, Recipe, Delightful, Savory, Flavorful