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Yield
Serves 4
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Time
40 minutes including soak time.
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Saltimbocca literally means to jump in the mouth.
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INGREDIENTS
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1/2-16 oz box (8 oz) Notta Pasta 1 lb turkey breast cutlets, lightly pounded 5 cloves garlic, minced 2 tablespoons finely minced sage 3 oz prosciutto, sliced thin 3 oz mozzarella cheese, part skim milk 1 tablespoon olive oil 1 cup dry white wine 1 teaspoon salt 1/2 teaspoon cracked black pepper 1 large onion, cut into thin crescents Optional - fresh sage leaves, chopped tomatoes.
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DIRECTIONS
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- Put a large pot of salted water on to boil.
- In a bowl, combine the garlic and sage.
- Salt and pepper turkey according to your preference. Evenly sprinkle with garlic/sage mixture.
- Layer each breast with a piece of prosciutto and mozzarella.
- Fold in half and secure with a toothpick.
- In a large nonstick skillet, heat the oil over medium heat. Brown the turkey well on each side.
- Add white wine, salt, pepper, and onion. Cover and simmer 5 minutes. Be careful not to overcook as the turkey will be dry. Remove the turkey from the pan and cover to keep warm.
- Meanwhile, boil pasta according to directions on box. Drain. Add to skillet and toss to combine.
- Pour in a serving platter. Top with turkey saltimbocca.
- Garnish with fresh sage leaves and tomatoes if desired. Serve immediately.
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Courses
Ingredients
