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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