Monday, January 25, 2010

Tangy Turkey with Angel Hair

When not in the holiday season, I often forget about turkey.  Turkey, the wonderfully lean, tasty fowl.  It's hard to think of turkey served any way other than topped with gravy and a side of stuffing, but my tangy turkey is a really delicious change of pace.

I have been making this recipe for years, a favorite weeknight dinner.  It's really best to use fresh parsley as a garnish to complete the clean, fresh flavors.  Unfortunately, I did not have any on hand so I opted for dried.





Tangy Turkey with Angel Hair
  • 2 turkey breast tenderloins, about 1 & 1/2 lbs. total weight
  • 1 lemon, zested and juiced, divided
  • 1/4 cup olive oil
  • 2 T capers
  • 1 T Dijon mustard
  • 1/2 tsp salt
  • 1/4 freshly ground pepper
  • 8 ounces of angel hair pasta
  • 1/4 cup chopped parsley
 Heat oven to 350 degrees.

In a shallow baking dish, mix half of the lemon juice and half of the zest with the oil, capers, mustard, salt and pepper.  Add turkey, turning to coat well.

Heat a large nonstick skillet over medium heat.  Add turkey (no need to add any additional oil).  Cook, turning until lightly browned, about 1 minute per side.

Return to baking dish, turn to coat again, and bake until cooked through, about 25 minutes or internal temperature is 150 degrees. 

In the meantime, bring a large pot of salted water to a boil.  Cook pasta to package directions.  Drain and place in serving bowl.

Remove turkey to cutting board and let stand, loosely covered with foil, for 8 minutes. To the pan juices left in the dish, add remaining lemon zest & juice, scraping up the bits on the bottom.

Pour pan juices over pasta and toss.  Slice turkey into 1/2" slices and place on top of pasta.  Garnish with the chopped parsley.
 
 
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