1 lb TURKEY CUTLETS
2 tsp olive oil
1 c chopped sweet onions
2 (14.5 oz) cans Italian diced tomatoes with basil, garlic & oregano, partially drained
3 tbsp balsamic vinegar
1/4 c chopped fresh basil
Pat cutlets dry with clean paper towels and cut into 1-inch strips. Sprinkle with 1/4 teaspoon each salt and black pepper.
Heat oil in a large heavy skillet over medium-high heat: add turkey strips. Stir-fry until turkey is light brown, about 4 minutes. Add onions and continue to stir-fry 3 to 4 minutes or until turkey is cooked through and onions are tender.
Stir in partially drained tomatoes and balsamic vinegar and simmer for 2-3 minutes. Remove from heat and stir in basil.
Serve immediately over hot cooked and drained pasta.