Our Turkey Scaloppini in Cheddar-Bacon Sauce recipe is on the table in just 30 minutes, making it the perfect weeknight meal. Cooking everything in the same pan makes even clean up quick and easy.
cost per recipe: $10.98
The price is determined by the national average.
pound boneless, skinless turkey breast cutlet
cloves garlic, minced
can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
tablespoon lemon juice
package (10 ounces) frozen sugar snap peas (about 2 1/2 cups)
cup shredded sharp Cheddar cheese (about 4 ounces)
large green onion, sliced (about 1/3 cup)
Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 2 tablespoons drippings in the skillet and pour off any remaining drippings.
Season the turkey as desired. Heat the reserved drippings in the skillet over medium-high heat. Add the turkey and cook for 2 minutes (make sure the skillet is hot before adding the turkey to quickly sear and prevent sticking). Turn the turkey over and cook for 2 minutes or until well browned and cooked through. Remove the turkey from the skillet, cover and keep warm.
Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, milk and lemon juice and heat to a boil. Stir in the snap peas (they go in frozen) and cook for 3 minutes, stirring occasionally. Add the cheese and cook and stir for 2 minutes or until melted. Return the turkey to the skillet and turn to coat. Serve hot, sprinkled with the green onions and crumbled bacon.