Turkey Cutlet Saute - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen cauliflower, peas, and baby carrots with Parmesan sauce
1 lb. turkey cutlets, cut 1/4-inch thick
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
1 (12 oz.) jar roasted red peppers, undrained
1/4 c. water
2 Tbsp. chopped fresh parsley plus several sprigs for garnish

Preparation

Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper.
In 12-inch skillet over medium high heat, heat oil.
Add cutlets and cook for 4 to 6 minutes until cooked through turning once.
Using tongs, remove to serving platter and keep warm.
In blender, process roasted red peppers with their liquid until smooth.
Add to drippings in skillet along with water.
Cook for 3 to 4 minutes stirring frequently until hot.
Toss vegetables with chopped parsley and spoon onto platter with turkey.
Serve garnished with parsley sprigs and red pepper sauce.
Serves 4.