Turkey Florentine

Turkey Florentine

1) Brown 4 Turkey Cutlets in Olive Oil.  Remove to a waiting plate.

2) Add in one medium diced Onion, 2 medium Carrots sliced, one 8 oz pkg of Portobello Mushrooms sliced.  Return the browned Turkey Cutlets and cover.  Let cook on low-medium for 15 minutes.

3) slice up a pkg of full leaf Spinach, and all it to the covered skillet.  Sprinkle with Kosher Salt.  Cover and reduce temp to low and simmer for another 15 minutes.

4) Add in one container of Bertolli light Alfredo sauce.  Mix well and bring to a low boil, then turn off heat and let sit for another 15 minutes before serving.

I served the finish dish here with Garlic Parmesan Cous Cous and iced tea.