Categories: Pasta- pasta sauces

Ingredients

• 1/2 cup all-purpose flour
• 1 sp. salt
• 1/2 tsp. pepper
• 2 turkey tenderloins, thinly sliced (about 1 1/2 lb.)
• 4 bacon slices, chopped
• 2 Tbsp. vegetable oil
• 1 (8oz.) pkg. sliced mushrooms
• 1 (14 oz.) can artichoke hearts, drained and quartered
• 2 Tbsp. capers
• 1 cup whipping cream
• 1 (14 1/2oz.) can chicken broth
• 8 oz. angel hair pasta, cooked

Directions

1. Combine first 3 ingredients; dredge turkey slices in flour mixture.
2. Cook bacon slices in a Dutch oven over medium-heat until crisp; remove bacon, and drain on paper towels, reserving dripping in pan. Add oil to drippings, and coo turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan.
3. Saute mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and sauté 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated.

4. To lighten: Combine 1/4 cup flour, 1/2 tsp. salt, and pepper, and dredge turkey slices in flour mixture. Cook turkey in large nonstick skillet coated with vegetable cooking spray over medium heat 2 minutes on each side; remove turkey fro skillet. Saute mushrooms in skillet 5 to 7 minutes or until tender, and add 2 bacon slices, cooked and crumbled; artichokes; and capers; sauté 5 minutes. Whisk together 1 (14 1/2 oz.) can low-sodium fat-free chicken broth and 2 Tbsp. all=purpose flor; stir in broth mixture and 1 cup fat-free half-and-half. Proceed with recipe as directed.

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