Turkey Scallopine Florentine
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Turkey Scallopine Florentine

Turkey Scallopine Florentine

with Tomato Linguine

The classic Italian combination of spinach and cheese tops this tender turkey, turning golden brown in the oven. Lemony linguine perks up this rich and satisfying dish.

Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

170 g

Linguine

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)

56 g

Baby Spinach

1 unit(s)

Shallot

6 unit(s)

Garlic, cloves

370 mL

Crushed Tomatoes

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp

Salt*

1.5 tbsp

Oil*

1 tbsp

Butter*

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Nutrition Values

Calories560 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate23 g
Sugar12 g
Dietary Fiber5 g
Protein56 g
Cholesterol140 mg
Sodium2920 mg
Trans Fat1 g
Potassium1550 mg
Calcium450 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Strainer

Cooking Steps

PREP
1

Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Roughly chop spinach. Peel, then finely chop shallot. Peel, then mince or grate garlic. Pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with half of the Italian seasoning. 

PAN-FRY TURKEY
2

Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Set aside.

COOK SPINACH
3

Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then spinach and cook, stirring often, until wilted, 1 min. Season with salt and pepper. Remove pan from the heat, then divide spinach between tops of turkey. Sprinkle mozzarella over spinach. Bake, in middle of oven, until cooked through, 10-12 min.**

COOK LINGUINE
4

While turkey bakes, break linguine in half then add to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When linguine is tender, reserve 1/2 cup pasta water (dbl for 4ppl), then drain and set aside.

MAKE TOMATO SAUCE
5

While linguine cooks, heat the same pan over medium heat. When hot, add 1 tbsp oil(dbl for 4ppl), then shallot. Cook, stirring occasionally, until softened, 2-3 min. Add the garlic, tomato sauce and remaining Italian seasoning. Cook, stirring often until fragrant, 30 sec. Add crushed tomatoes and cook, stirring occasionally, until thickened slightly, 5-7 min.

FINISH & SERVE
6

Add linguine and reserved pasta water to the pan with sauce. Season with salt and pepper. Stir together. Slice turkey. Divide linguine between plates and top with turkey.

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