Quick Creamy Sun-Dried Tomato Barley with Lemon Turkey and Arugula

Instructions

1. 1

   1. In a bowl, toss the turkey breast strips with 1 tablespoon (15 ml) olive oil, the lemon zest, 1 tablespoon (15 ml) lemon juice, dried oregano, 1/2 teaspoon salt, and black pepper. Set aside while you prep the rest.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat for 1 to 2 minutes. Add the turkey and cook for 4 to 5 minutes, stirring once or twice, until lightly browned and it reaches a safe internal temperature of 165°F / 74°C. Transfer to a plate.

3. 3

   3. In the same skillet, reduce to medium heat and add the butter along with 1 tablespoon (15 ml) reserved oil from the sun-dried tomatoes. Add the shallot and cook for 2 minutes until softened. Stir in the garlic and chopped sun-dried tomatoes, and cook 1 minute more.

4. 4

   4. Add the quick-cooking barley and stir for 30 seconds so it gets well coated. Pour in the chicken broth and bring to a boil. Once boiling, reduce to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the barley is tender and most of the liquid is absorbed.

5. 5

   5. Stir in the cooking cream, grated Parmesan, and the remaining tablespoon (15 ml) lemon juice. Cook for 1 to 2 minutes until creamy. Taste and adjust with the remaining salt if needed.

6. 6

   6. Turn off the heat and fold in the arugula so it wilts slightly from the residual heat. Return the turkey to the skillet and mix gently, or serve it on top for a cleaner presentation.

7. 7

   7. Serve immediately, with extra Parmesan if desired. If you want to keep the dish very hot before serving, you can cover it for 1 minute in a warm oven at 200°F / 95°C, without letting it continue cooking.