Mediterranean Turkey Cutlets And Pasta

• 8 ounces fettuccine
• 1 lb turkey cutlets
• 1 teaspoon all purpose Greek seasoning or 1 teaspoon italian seasoning, divided
• 1/4 cup all-purpose flour
• 5 tablespoons olive oil, divided
• 1/2 cup red onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil, undrained
• 1 (3 7/8 ounce) can sliced black olives, pitted and drained
• 1/2 cup feta cheese, crumbled
• chopped fresh parsley, garnish

1. Prepare pasta according to package directions.
2. Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
3. Dredge in flour.
4. Cook half of cutlets in 1 1/2 T hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done.
5. Repeat procedure with remaining cutlets and 1 1/2 T oil.
6. Remove from skillet, reserving drippings in skillet.
7. Heat remaining 2 T oil in skillet with drippings; add onion and remaining 1/4 t Greek seasoning, and saute over medium heat 2-3 minutes or until tender.
8. Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
9. Remove from heat and toss in hot cooked pasta until blended.
10. Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
11. Top with cutlets and remaining feta cheese.
12. Garnish, if desired, with fresh parsley.
13. Serve immediately.

fettuccine, turkey cutlets, italian seasoning, flour, olive oil, red onion, tomatoes, black olives, feta cheese, fresh parsley

Taken from www.food.com/recipe/mediterranean-turkey-cutlets-and-pasta-381367 (may not work)