Turkey With Parmesan Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | The Turkey Store Breast | |
| Slices 4 or 5 slices | ||
| 1 | Egg white beaten | |
| 1/3 | c | Italian seasoned dry bread |
| crumbs | ||
| 1 | T | Maragarine |
| 2 | T | Flour |
| 1/8 | t | White pepper |
| 1 1/2 | c | Skim or lowfat milk |
| 1/4 | c | Freshly grated parmesan |
| 2 1/2 | c | Cooked rainbow rotini |
| 2 | T | Fresh parsley, chopped |
| 1 1/2 | nutes on each side or until lightly browned. Remov, nutes on each side or until lightly browned. Remove from |
INSTRUCTIONS
In a shallow bow, dip each turkey breast slice in beaten egg white then coat in bread crumbs. Spray large skillet with no-stick cooking spray. Heat over medium high heat about 30 seconds. Add turkey. Cook skillet; keep warm. Wipe out skillet. In small bowl, combine flour, pepper and milk, mix well. Melt margarine in skillet over medium heat. Add flour mixture. Cook until thickened and bubbly, stirring constantly. Reduce heat to low. Add cheese. Cook until melted, stirring constantly. Stir in cooked rotini. Cook over low heat 2 to 3 minutes or until thoroughly heated, stirring constantly. Serve sauce with turkey. Sprinkle with parsley. Recipe by: The Turkey Store brand turkey package Posted to recipelu-digest Volume 01 Number 493 by PLK1028 <PLK1028@aol.com> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 22mg
Sodium: 442.3mg
Potassium: 144.7mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: <1g
Protein: 15.1g