(10-ounce) bag fresh spinach leaves, stems removed
1
(14-1/2-ounce) can diced tomatoes, undrained
1
(19-ounce) can cannellini beans, drained and rinsed
1/4
cup grated Parmesan cheese
1. Place cutlets on cutting board and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice cutlets into 1/2-inch strips.
2. In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil 4 to 5 minutes or until no longer pink (165°F). Remove from skillet; set aside.
3. Add remaining 1/2 tablespoon oil to skillet. Sauté onions, carrots, garlic, oregano and thyme 5 minutes or until vegetables are tender. Gradually add spinach and stir an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; cook 2 minutes.
4. Stir in turkey strips and beans. Cook until heated through.
5. Serve topped with Parmesan cheese.
Serving Suggestion
Serve over orzo, noodles or a whole grain such as quinoa.
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