1 pound whole-wheat fettuccine or other like pasta
1 cup dry white wine or chicken broth
1 cup chicken broth
1/3 cup fresh lemon juice
1 lemon, thinly sliced
3 cloves garlic, crushed and peeled
1 bay leaf
6 turkey cutlets (4 ounces each), cut into 1/2-inch wide strips
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

Directions
Cook fettuccine according to package. Drain in colander.

While pasta is cooking, in large skillet, combine wine, broth, lemon juice, lemon slices, garlic, and bay leaf. Mix well. Add turkey. Cook over medium heat, stirring occasionally, until turkey is cooked through and no longer pink, about 5 minutes.

Using a slotted spoon, place turkey on plate; cover with foil to keep warm. Increase heat to high and boil poaching liquid until reduced to half, about 10 minutes. Remove garlic and bay leaf.

Place pasta on a serving platter. Place turkey on top; spoon poaching liquid over turkey and pasta. Toss well to combine. Sprinkle with parmesan cheese, parsley, and pepper. Garnish with lemon slices from poaching liquid.

Serves 6