2 4-oz TURKEY CUTLETS, gently lbed to an even thickness
Salt and pepper, to taste
1 tbsp margarine
1/2 Medium onion, thinly sliced
1 Can (8 oz) stewed tomatoes
1 Can (2 oz) mushrooms, drained
1 tsp dried parsley
1/4 tsp dried oregano
Dash garlic powder
As needed cooked and drained spaghetti pasta
Pat turkey dry with clean paper towels. Lightly sprinkle turkey with salt and pepper.
In a 10-inch non-stick skillet, over medium-high heat, saute turkey in margarine about 30 seconds per side. Remove from skillet and set aside until step 4.
Add onion to skillet and saute for 1 minute. Stir in tomatoes, mushrooms, parsley, oregano and garlic powder.
Return turkey to skillet, spooning sauce over top.
Bring to boil; cover, immediately reduce heat and gently simmer 10 to 12 minutes or until turkey is no longer pink and the internal temperature registers 170 degrees F.
Serve with spaghetti, if desired.
Total Calories 221
Total Fat 8 g
% Daily Total Fat 32
Cholesterol 70 g
Sodium 497 mg
Total Carbohydrates 9 g
Protein 28 g