Turkey Saltimbocca

• Saltimbocca
• 1 lb boneless turkey breast
• 4 paper thin slices prosciutto
• 4 sprigs fresh sage (2TB chopped fresh sage)
• 1 cup dry white wine
• salt
• pepper
• Pasta with Vegetables
• 2 medium onions, chopped
• 1 TB olive oil
• 4 cloves garlic
• 1 red pepper, chopped
• 2 tsp dried thyme
• 2 zucchini
• fusilli or rotelli pasta
• 8 TB sour cream
• salt
• pepper

1. SALTIMBOCCA
2. Step 1 - wash and dry fillets, and pound to 1/8" thin. Arrange 1 slice of prosciutto on half of each fillet.
3. Step 2 - sprinkle sage over prosciutto. Sprinkle salt/pepper over entire fillet. Fold over and press edges to seal.
4. Step 3 - Heat oil in skillet over medium high heat. Add fillets, brown quickly, just a couple of minutes each side.
5. Step 4 - Reduce heat to low, add wine and stir around. Serve with wine poured on top of saltimbocca.
6. PASTA
7. Step 1 - Boil water for pasta in large covered pot.
8. Step 2 - chop onions
9. Step 3 - Heat large skillet over high heat until hot. Reduce heat to medium and add oil. Add onion and cook until it begins to brown.
10. Step 4 - Meanwhile, slice and add garlic
11. Step 5 - Wash, trim and seed the red pepper, chop it and add to onion. Add thyme and cook.
12. Step 6 - Wash, trim and cube zucchini, add to vegetables. Reduce heat to low, cover and cook until pasta is ready.
13. Step 7 - cook pasta according to instructions.
14. Step 8 - When pasta is cooked, drain and stir into vegetables. Stir in sour cream, add salt and pepper to taste.

saltimbocca, turkey breast, sage, white wine, salt, pepper, pasta, onions, olive oil, garlic, red pepper, thyme, zucchini, fusilli, sour cream, salt, pepper

Taken from www.epicurious.com/recipes/member/views/turkey-saltimbocca-52779761 (may not work)