Orzo Turkey Piccata
1 cup orzo pasta
1 1/2 cups diced leftover cooked vegetables
1/2 cup white wine
6 tablespoons butter
3/4 cup reduced-sodium chicken broth
3 tablespoons frozen lemon juice, thawed
1 teaspoon bottled garlic purée
2 cups cooked turkey strips
2 tablespoons capers, drained
2 tablespoons finely chopped parsley
In a pot of boiling salted water, cook orzo according to package directions. Drain and return orzo to pot. Cover to keep warm.
Place vegetables in a small microwave-safe bowl. Microwave, covered, on high for 1 to 2 minutes. Add vegetables to orzo in pot.
While pasta cooks, in a large skillet, reduce wine to 2 tablespoons over medium-high heat. Reduce heat to medium and add butter. Once butter melts, stir in broth, lemon juice, and garlic. Add turkey and heat for 3 to 4 minutes or until heated through. Stir in capers and parsley. Remove from heat.
Serve turkey over hot vegetable orzo.
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