Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1/2 cup flour
1 teaspoon dried thyme, divided
Salt and pepper, to taste
1 lb turkey cutlets
1 tablespoon olive oil
4 large shallots, minced
4 large cloves garlic, finely minced
1 cup dry red wine
1/4 cup balsamic vinegar
1/2 cup nonfat chicken broth
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup dark brown sugar
1/2 cup finely minced basil
1 bunch scallions, chopped

Directions

1.	Preheat oven to 200°F. Put a large pot of salted water on to boil.
2.	Salt and pepper turkey cutlets to taste. Sprinkle with 1/2 teaspoon of the thyme. Cover with a piece of wax paper and press seasonings in so they don't fall off. Dredge cutlets in flour, coating well on both sides, patting off any excess, being careful not to break cutlets apart.
3.	In a large nonstick skillet, heat the olive oil over medium heat. Add cutlets and sauté 2-3 minutes on each side until nicely browned and just cooked through (will depend on thickness). Remove cutlets to a shallow baking dish, covering to keep warm. Place in oven.
4.	Add shallots, remaining 1/2 teaspoon of thyme and garlic to skillet. Sauté until wilted, scraping bottom of pan. If vegetables stick to pan, add chicken broth as needed.
5.	Add wine, balsamic vinegar, chicken broth, salt, pepper and brown sugar. Bring to a boil. Reduce heat. Simmer 2 minutes.
6.	Stir the basil into the sauce and mix for 30 seconds.
7.	Pour all but 1 cup of basil/wine sauce over the turkey, returning to oven. Meanwhile, cook pasta according to directions on box. Drain.
8.	Add drained pasta and scallions to skillet with remaining cup of basil/wine sauce. Toss to combine.
9.	Place pasta on platter. Top with turkey cutlets and spoon sauce over the top.
10.	Serve garnished with basil.