Sandra Lee semi-homemade

Ingredients

• 1⁄2 (1-pound) box thin spaghetti

• 1 (6-ounce) package fresh spinach

• 1⁄4 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon freshly ground pepper

• 1 (1-pound) package fresh turkey cutlets, Butterball® 

• 4 tablespoons butter, divided

• 2 tablespoons vegetable oil

• 1⁄4 cup chicken broth, Swanson®

• 2 tablespoons fresh lemon juice

• 2 tablespoons capers, drained, Lindsay®

• 1 teaspoon minced garlic

• 1⁄4 cup chopped fresh parsley, divided

• Garnish:  fresh lemon slices 

Directions

1. Prepare spaghetti according to package directions, adding spinach to spaghetti just before draining. Keep warm.

2. In a shallow dish, combine flour, salt, and pepper. Dredge turkey in flour mixture; shake gently to remove any excess flour.

3. In a large skillet, melt 2 tablespoons butter in oil over medium-high heat. Add turkey, and cook, in batches, for 2 to 3 minutes per side, or until golden brown.  Remove from skillet, and keep warm.

4. Add chicken broth, lemon juice, capers, and garlic to skillet; bring to a boil, scraping brown bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly thickened. Stir in 2 tablespoons parsley and remaining 2 tablespoons butter.

5. Arrange spaghetti mixture on a platter; spoon turkey and sauce over spaghetti. Sprinkle with remaining 2 tablespoons chopped parsley. Garnish with fresh lemon slices, if desired. Serve immediately.