Turkey Piccata & Lemon-Kale Spaghetti
Make this well-rounded meal when you’re in a time crunch for a quick, healthy option
Best Health magazine, October 2013; Image: Maya Visnyei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup sodium-reduced chicken broth
- 4 pieces turkey scaloppini (or, use 1 lb. (500 g) of cutlets and pound them thin)
- 4 tsp olive oil divided
- 8 oz whole-wheat spaghetti
- 1/2 tsp dried italian seasoning
- 4 tsp capers drained and rinsed
- 2 cups cherry tomatoes halved
- 1/3 cup whole wheat flour
- 3 cups torn kale leaves lightly packed
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Put a large pot of boiling salted water on to boil; cook pasta according to package directions.
- Meanwhile, in a shallow dish, beat egg with a splash of water. In a separate shallow dish, combine flour with Italian seasoning; add salt and pepper to taste. Coat turkey pieces with egg mixture, then with flour mixture.
- In a large non-stick skillet, heat 2 tsp (10 mL) of the olive oil over medium-high; cook half of the turkey pieces, turning once, until cooked through, about 5 minutes. Then cook the other half (using remaining oil if needed). Transfer to plate; cover and keep warm.
- Return skillet to stovetop; add kale, tomatoes, broth, garlic and capers; boil until liquid is reduced by half, about 4 minutes. Stir in lemon juice; add salt and pepper to taste. Drain cooked pasta and return to its pot; add sauce and toss to coat. Divide among 4 plates and top with turkey. Garnish with lemon wedges to squeeze.
Recipe Notes
Per serving: 460 calories, 42 g protein, 8 g fat (2 g saturated fat), 59 g carbohydrates, 3 g fibre, 122 mg cholesterol, 181 mg sodium.
