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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.
Comfort Food
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Turkey Piccata Spaghettini Toss
Catelli Sun-Dried Tomato & Basil Spaghettini

Ingredients

  • 1 pkg (375 g) Catelli Sun-dried Tomato and Basil Spaghettini
  • 12 oz (350 g) turkey scaloppine
  • 2 tbsp (30 mL) all-purpose flour
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 3 tbsp (45 mL) olive oil, divided
  • 2 each shallots and large cloves garlic, minced
  • 1/2 cup (125 mL) chicken broth
  • 1/4 cup (60 mL) each white wine and lemon juice
  • 2 tbsp (30 mL) each drained capers and butter
  • 1/2 cup (125 mL) chopped fresh parsley

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.