Turkey Scaloppine With Angel Hair Pasta

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 turkey tenderloins, thinly sliced (about 1 1/2 pounds)
• 4 bacon slices, chopped
• 2 tablespoons vegetable oil
• 1 (8-ounce) package sliced mushrooms
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 2 tablespoons capers
• 1 cup whipping cream
• 1 (14 1/2-ounce) can chicken broth
• 8 ounces angel hair pasta, cooked

1. Combine first 3 ingredients; dredge turkey slices in flour mixture.
2. Cook bacon slices in a Dutch oven over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Add oil to drippings, and cook turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan.
3. Saute mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and saute 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated.
4. To lighten: Combine 1/4 cup flour, 1/2 teaspoon salt, and pepper, and dredge turkey slices in flour mixture. Cook turkey in a large nonstick skillet coated with vegetable cooking spray over medium heat 2 minutes on each side; remove turkey from skillet. Saute mushrooms in skillet 5 to 7 minutes or until tender, and add 2 bacon slices, cooked and crumbled; artichokes; and capers; saute 5 minutes. Whisk together 1 (14 1/2-ounce) can low-sodium fat-free chicken broth and 2 tablespoons all-purpose flour; stir in broth mixture and 1 cup fat-free half-and-half. Proceed with recipe as directed.

allpurpose, salt, pepper, turkey tenderloins, bacon, vegetable oil, mushrooms, hearts, capers, whipping cream, chicken broth, hair pasta

Taken from www.myrecipes.com/recipe/turkey-scaloppine-with-angel-hair-pasta (may not work)