Turkey (or Chicken) Leftover Piccata

1 pound turkey breast meat
2 cups mushrooms, fresh, sliced
6 cups whole wheat thin spaghetti
1/2 cup white flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 cup chicken broth
1 tablespoon corn starch
1 ounce dry white cooking wine
2 tablespoons lemon juice
2 tablespoons capers, drained
1/2 cup arichoke hearts
2 tablespoons Land O Lakes light butter

Add 2 tablespoons of olive oil to a large skillet and heat on medium-high. When the oil starts to shimmer add the mushrooms and 1/2 of the garlic, salt, and pepper. Saute the mushrooms until both sides start to brown, then turn the heat to low. In a large bag add the flour, oregano, basil, and remaining salt and pepper and mix well. Dice the meat into 1/4" chunks. If the meat is dry place in a large bowl with about 1/4 cup skim milk, stir to coat, and drain remaining liquid. Place the meat in the bag and shake to coat well. Add the remaining olive oil to a second large skillet and heat on medium-high. When the oil starts to shimmer add the meat. Flip and stir every minute or so until the meat starts to brown, about five minutes. Transfer the meat to the mushroom skillet and mix. Cover on low heat to keep warm. In the original meat skillet add the lemon juice and wine and scrape any bits left over from cooking the meat into a mixture. Add the butter and allow to melt. Mix the corn starch in with the cold broth, then add the mixture to the sauce skillet. Add the capers and artichoke hearts. Stir slowly but constantly until the sauce starts to thicken. Each of the three parts of the finished dish (pasta, meat/mushroom, and sauce) should split into six servings. Place a pasta serving on the plate, add a serving of meat and mushroom, then add a serving of sauce over all.

Number of Servings: 6

Recipe submitted by SparkPeople user MPANGRAC.