Turkey Scaloppine

2 teas. / 10 mL Watkins Garlic Liquid Spice
1 teas. / 5 mL Watkins Garlic & Parsley Grapeseed Oil
1 teas. / 5 mL Watkins Rosemary
1 teas. / 5 mL Watkins Thyme
1-1/2 pounds / 680 g Turkey Tenderloins, cut diagonally into 1/2-inch / 1-cm slices
1-1/2 Cups / 375 mL Fresh or Frozen Baby Carrots
1 Medium Onion, halved and sliced
1/2 Cup / 125 mL Water
3 Tbsp. / 45 mL Watkins Chicken Soup Base
2 teas. / 10 mL Watkins Lemon Peel
1/2 teas. / 2.5 mL Watkins Lemon Pepper
1-1/2 Cups / 375 mL Fresh or Frozen Sugar Snap Peas
6 Cups / 1.5 L Hot Cooked Angel Hair Pasta, tossed with:
2 Tbsp. / 30 mL Parmesan Cheese
1 Tbsp. / 15 mL Watkins Parsley

Heat Liquid Spice and oil in large nonstick skillet over medium-high heat. Stir in rosemary and thyme. Cook 2 minutes, stirring constantly. Add turkey slices; cook 2 minutes. Turn and cook an additional 2 minutes. Add carrots, onion, water, soup base, lemon peel and lemon pepper. Cover; cook 10 to 15 minutes or until turkey is no longer pink and carrots are crisp-tender. Add peas; mix well. Cover; cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve over pasta. Makes 6 servings.

Nutritional Information Per Serving:
Calories 450, Protein 44g, Carbohydrates 49g, Sodium 540mg, Fat 8g, Saturated Fat 2g, Cholesterol 80mg, Dietary Fiber 5g

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