Orzo Turkey Piccata |
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| Ingredients: | ||||||||||||||||||||||||||
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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 |
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| Preparation: | ||||||||||||||||||||||||||
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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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