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Turkey Cutlets & Pasta with Black Olives




Source of Recipe


unknown


List of Ingredients




1 pound turkey cutlets, cut into 1 x 3 inch pieces
1 teaspooon olive oil
1 medium onion, finely chopped
1/4 cup canned chopped roasted sweet peppers
4 cloves garlic, minced
1/2 cup fat-free chicken broth
2 tablespoons dry sherry
1/2 teaspoon Louisiana Hot Sauce
1/4 teaspoon dried thyme leaves
1/4 cup evaporated skim milk
1/4 cup grated Parmesan Cheese
8 ounces ziti or rotini
8 black olives, sliced


Recipe



Brown the turkey in the oil in a skillet over medium-high heat, 3-5
minutes.
Transfer to an electric slow cooker. Add the onions, peppers, garlic,
broth, sherry, hot sauce and thyme. Cover and cook on LOW until the
turkey is cooked through and tender, 6-8 hours. In the last half-hour,
cook the pasta separately; drain and keep warm. Meanwhile, stir the
milk and cheese into the turkey mixture. Cook until the mixture is hot,


15-30 minutes.
Serve it over the pasta and top with the olives.