Herbed Turkey Medallions with Roasted Garlic Penne

Heat oil in skillet. Pour oil into a bowl containing thyme. Cover and allow to set for 24 hours.

Lightly dredge turkey in flour, shaking off excess.

Heat cup oil in skillet over medium-high heat. Sauté turkey about 2-3 minutes per side until cooked to an internal temperature of 165 degrees F.

Hold warm.

Cook asparagus in boiling water until bright green and slightly tender, about 2 minutes. Remove with a slotted spoon and cool on a rack.

Reserve for service.

Return water to a boil and cook pasta to al dente stage. Drain.

Over medium heat, heat olive oil in a large deep sauté pan until almost smoking. Add butter.

Place mushrooms in a single layer and brown about 1 minute prior to stirring. Sauté for an additional 5 minutes.

Add thyme and reserved asparagus to pan with mushrooms and sauté 20-30 seconds. Add salt, pepper and stock.

Bring to a boil and cook until reduced by a third.

Stir in vinegar and garlic. Add drained pasta and toss.

Toss in parsley and 3/4 cup Parmesan.

For each serving: place 3 cups pasta in a shallow pasta bowl. Position 3 turkey medallions atop pasta.

Drizzle each with 1 tablespoon thyme infused oil.

Garnish with 1 tablespoon pine nuts and an additional 1 tablespoon Parmesan.