Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
- 1 pound TURKEY CUTLETS
- 3/4 teaspoon salt divided
- 3/4 teaspoon pepper divided
- 1 tablespoon olive oil divided
- 2 cups onion coarsely chopped
- 1 cup carrot coarsely chopped
- 3 to 4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 10-ounce bag fresh spinach leaves washed, drained & stems removed
- 1 14-1/2-ounce can diced tomatoes undrained
- 1 19-ounce can cannellini beans drained and rinsed
- 1/4 cup Parmesan cheese divided
Preparation
1. Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.
2. In 12-inch or larger non-stick skillet over medium-high heat, saute turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.
3. Add remaining 1/2 tablespoon oil to skillet. Saute onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.
4. Stir in turkey strips and beans. Cook until heated through.
5. Serve topped with Parmesan cheese.
6. Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.
