© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs TURKEY BREAST CUTLETS or SLICES, cut into 1/2-inch strips
1 tbsp soy sauce
1 tbsp white wine vinegar
2 tsp cornstarch
1 tsp lemon-pepper seasoning
2 tbsp olive oil
6 Medium green onions, sliced
1 Medium fresh lemon, cut into 10 thin slices and finely slivered
1 Clove garlic, finely minced
1 Bag (10 oz) fresh spinach, washed, drained and chopped
1 lb linguine, cooked and drained
In self-closing plastic bag combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
In large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 minutes or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.
To serve, combine turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.
Total Calories 472
Total Fat 7 g
% Daily Total Fat 13
Cholesterol 70 g
Sodium 407 mg
Total Carbohydrates 63 g
Protein 40 g