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
- Prepare pasta according to package directions.
- Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
- Dredge in flour.
- 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.
- Repeat procedure with remaining cutlets and 1 1/2 T oil.
- Remove from skillet, reserving drippings in skillet.
- 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.
- Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
- Remove from heat and toss in hot cooked pasta until blended.
- Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
- Top with cutlets and remaining feta cheese.
- Garnish, if desired, with fresh parsley.
- 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)