Turkey and Tomato Saute

By Tonya_Speed

NUTRITION per serving: 260 Calories; 6g Fat; 37g Protein; 7g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 5

Ingredients

• 1 1/2 pounds turkey breast cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 1/2 pints grape or cherry tomatoes
• 3/4 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 4 green onions, sliced
• 2 tablespoons fresh tarragon leaves, chopped

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Season the turkey with the salt and pepper. Heat the oil in a large skillet over medium-high heat; add turkey and cook until browned and cooked through, 2 to 3 minutes per side; transfer to a plate and keep warm. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes. Add the wine (or juice/vinegar) and simmer until liquid is reduced by half, 2 to 3 minutes. Stir in the green onions and tarragon and serve with the turkey.

LC SERVING SUGGESTION: Grilled eggplant and steamed asparagus.
SERVING SUGGESTION: Add Angel Hair pasta tossed with butter and grated Parmesan cheese.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.