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Publix Simple Meals

Turkey Asparagus Sauté With Tortellini and Classic Salad

Servings:
Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Prepare turkey through step 8 - 20 minutes

-- Prepare salad; complete turkey and serve - 10 minutes


Turkey Asparagus Sauté With Tortellini

Ingredients

1 pound turkey tenderloin

2 tablespoons quick-mixing flour

1 teaspoon seasoned salt

large zip-top bag

1 tablespoon garlic butter

1 pound fresh asparagus

1 (9-ounce) package refrigerated three-cheese tortellini

1 lemon

1 (16-ounce) jar Alfredo sauce

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for tortellini.

2. Cut turkey into bite-size pieces; wash hands. Preheat large sauté pan on medium-high 2-3 minutes.

3. Place flour and seasoned salt in zip-top bag and shake to mix. Add turkey; seal tightly and shake to coat.

4. Place butter in pan and swirl to coat. Using tongs, add turkey and cook 3 minutes, stirring occasionally to brown on all sides.

5. Wash cutting board and hands with hot, soapy water. Rinse asparagus and cut 1-2 inches from the base of each spear and discard. To do this quickly, group half the spears together, align the ends and slice with a sharp knife. Cut remaining asparagus into 1-inch pieces.

6. Stir tortellini into boiling water. Boil 7-9 minutes, stirring occasionally, until tender.

7. Add asparagus to turkey; cover and cook 3 minutes, stirring occasionally.

8. Rinse lemon, then cut in half and squeeze juice into turkey. Stir in Alfredo sauce; reduce heat to low, cover and cook 6-8 minutes, stirring occasionally.

9. Drain tortellini and return to pan. Stir turkey mixture into tortellini and serve.

CALORIES (per 1/4 recipe) 619kcal; FAT 34g; CHOL 164mg; SODIUM 1483mg; CARB 43g; FIBER 3g; PROTEIN 37g; VIT A 22%; VIT C 49%; CALC 22%; IRON 17%

Classic Salad

Ingredients

1/2 cup grape tomatoes

6 cups Italian blend salad (3/4 bag)

1/4 cup lite burgundy basil vinaigrette

1/4 cup seasoned croutons

Steps

1. Rinse tomatoes.

2. Place salad blend in large salad bowl. Add dressing and toss to mix well.

3. Top with tomatoes and croutons. Serve.

CALORIES (per 1/4 recipe) 62kcal; FAT 3g; CHOL 0mg; SODIUM 222mg; CARB 7g; FIBER <1g; PROTEIN 1g; VIT A 30%; VIT C 28%; CALC 2%; IRON 4%

Aprons Advice

To catch the seeds, squeeze the lemon into your hand letting the juice run through your fingers into the sauté pan.

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Please see individual recipes for nutritional information.

Turkey Asparagus Sauté With Tortellini

Classic Salad