Turkey Piccata Pasta
Transform your weeknight dinner routine with this irresistible Turkey Piccata Pasta, a dish that perfectly balances zesty, creamy, and savory flavors. Tender turkey breast cutlets are pan-seared to golden perfection and bathed in a luscious lemon-caper cream sauce, infused with fresh garlic and butter for ultimate richness. Tossed with al dente fettuccine or linguine, this recipe combines the elegance of classic piccata with the comforting allure of pasta. Finished with a sprinkle of Parmesan, fresh parsley, and a touch of bright lemon zest, it's an easy yet impressive meal ready in just 40 minutes. Perfect for anyone seeking a quick and flavorful dinner, this pasta dish is a harmonious blend of textures and flavors that will transport your taste buds straight to your favorite Italian bistro.
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Recipe Information
Ingredients
- 1 pound Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Fresh garlic, minced
- 1 cup Chicken broth
- 0.25 cup Fresh lemon juice
- 2 tablespoons Capers, rinsed and drained
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Fettuccine or linguine pasta
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
Instructions
Prepare the pasta according to the package instructions in a large pot of salted boiling water. Cook until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Season the turkey cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Coat the turkey in flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Cook the turkey cutlets in the skillet for 3-4 minutes per side or until golden brown and fully cooked. Remove from the skillet and set aside.
Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
Deglaze the skillet with chicken broth, scraping any browned bits from the bottom of the pan.
Stir in the lemon juice and capers, letting the sauce simmer for 3-4 minutes.
Reduce the heat to low and whisk in the heavy cream and remaining 2 tablespoons of butter until the sauce is smooth.
Return the turkey cutlets to the skillet, spooning the sauce over them. Allow them to warm through for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, loosen it with reserved pasta water, a tablespoon at a time.
Stir in 1 tablespoon of parsley, 1/4 cup Parmesan cheese, and lemon zest to enhance the flavors.
Serve the Turkey Piccata Pasta garnished with the remaining Parmesan, parsley, and additional lemon zest if desired.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 180% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.2 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
