Turkey Breast in Smoky Red Pepper Sauce with Zucchini Noodles

Instructions

1. 1

   Season the turkey breast cutlets on both sides with 1/2 teaspoon of the salt, black pepper, smoked paprika, and dried oregano.

2. 2

   Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the turkey for 3 to 4 minutes per side, until fully cooked and it reaches an internal temperature of 165°F (74°C). Transfer to a plate and keep covered.

3. 3

   In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds more, without letting it burn.

4. 4

   Transfer the roasted red pepper, chicken broth, cream cheese, Dijon mustard, lemon juice, and the cooked onion and garlic to a blender. Blend until completely smooth.

5. 5

   Pour the sauce back into the skillet and cook over medium heat for 4 to 5 minutes, stirring, until slightly thickened. Taste and adjust with the remaining 1/2 teaspoon of salt if needed.

6. 6

   While the sauce cooks, place the zucchini noodles in another large skillet over medium heat. Cook for 2 to 3 minutes, tossing with tongs, just until tender but still firm. Do not overcook or they will release too much water.

7. 7

   Return the turkey cutlets to the skillet with the sauce and cook 1 to 2 minutes more so they warm through and become coated.

8. 8

   Serve a bed of zucchini noodles on each plate, top with the turkey breast and plenty of smoky red pepper sauce, and finish with the chopped fresh parsley.