We used to go ROMANO'S MACARONI GRILL before lockdown time! CHICKEN SCALOPPINE was my favorite dish on the menu at all time! It was Satisfying and delicious!
Since cooking at home is safer than taking out, I have to manage choosing what food to bring the table that is not boring. This new twist of comforting Turkey Scaloppine one pot pasta meal was made with turkey breast, artichokes, mushrooms, prosciutto, lemon butter, pasta made in 30 minutes.I substitute chicken fillets with turkey breast which helps relaxation after a busy day! It was very tasty... You got to try it home. You will love it!
Feel free to use less butter or substitute with olive oil, or use half of heavy cream if they are too heavy, I didn't use in my dish at all.
The total cooking time is about 30-40 minutes.
LEMON BUTTER SAUCE
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 1/2 sticks butter (healthier version)
Turkey and pasta
6 - 8 turkey breast (sliced in 3-ounces each)
Olive oil and butter, for sautéing chicken
2 3⁄4cups flour, seasoned with salt and pepper, for dredging
6 ounces pancetta or bacon or Canadian bacon
12 ounces organic mushroom, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers (optional)
8 oz capellini pasta, cooked
chopped parsley, for garnish
Add half pot water and pasta in your vitaclay pot.
Set on Stew or Fast to cook for 20-30 minutes. Cook pasta until half way cooked and drain excess water but still leaving about a cup of liquid inside to avoid dry-heating the pot.
Heat a small amount of oil and two tablespoons butter in a large skillet.
Add bacon and stir for 2-3 minutes. Coat turkey with flour and sauté in pan until brown. Add artichoke, capers and mushroom and stir for a 2-3 minutes. Transfer to your Vitaclay.
Mix with your half way or almost cooked pasta. Cover the cooker to let it continue to simmer for 5 min or until chicken and pasta are tender and cooked through.