Turkey Piccata Spaghettini Toss
Anyone who loves the classic piccata flavours of lemon, capers, and wine will love this effortless pasta dish. Sun-dried tomato and basil spaghettini is the perfect backdrop for the tender turkey strips and lemony sauce.
10 Min
5 Min
4
Cooking Steps
Step 1
Slice turkey scaloppine into long thin strips. Toss with flour and 1/2 tsp (2 mL) each salt and pepper.
Step 2
Heat 2 tbsp (30 mL) olive oil in a large, deep skillet set over medium-high. Add turkey; cook turning, just until browned all over. Remove to a plate. Reduce heat to medium.
Step 3
Add remaining oil, shallots, garlic and remaining salt and pepper to skillet; sauté for 1 minute. Add broth, wine and lemon juice; stir to scrape up browned bits and bring to a simmer. Return turkey to skillet; simmer for 3 minutes. Stir in capers and butter.
Step 4
Meanwhile, cook spaghettini according to package directions; drain well. Add spaghettini and parsley to skillet; toss to combine.