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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
170 g
Linguine
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
56 g
Baby Spinach
1 unit(s)
Shallot
6 unit(s)
Garlic, cloves
370 mL
Crushed Tomatoes
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
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.
