Classic Favorite
Turkey and Artichokes with Lemon Butter Sauce
Angel Hair Pasta and Lemon-Roasted Asparagus
Ingredients
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg thin-sliced turkey cutlets
- 3 Tbsp olive oil
- 1 (14.5-oz) can chicken broth
- 1 (13.75-oz) can quartered artichoke hearts, drained
- 2 Tbsp fresh lemon juice
- ¼ cup butter
Instructions
- Stir together flour, garlic powder, salt, and pepper in a shallow dish.
- Dredge turkey in mixture, shaking off excess.
- Heat oil in a large nonstick skillet over medium-high heat; add turkey, and cook 3 minutes per side or until browned.
- Remove from skillet, and keep warm.
- Add broth to skillet; bring to a boil, and cook until reduced by half.
- Add artichokes and lemon juice; cook 1 minute.
- Return turkey to skillet, and cook 2 minutes. Add butter, and cook until melted. Serve over pasta.
Side Dish Ingredients
- 1 (16-oz) pkg angel hair pasta
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 2 tsp whole-grain mustard
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions.
- Preheat oven to 400°F. Arrange asparagus on a foil-lined rimmed baking sheet; stir together oil, lemon juice, mustard, salt, and pepper. Drizzle over asparagus, toss.
- Bake 10 minutes or until crisp-tender.
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