- 1 pound turkey breast cutlets
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/3 cup Marsala wine
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Golden Mushroom Soup
- 1/2 cup water
- 1/2 (16 ounce) package fettuccine, cooked and drained
- 1 tablespoon chopped fresh parsley
- Season the turkey with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook for 2 minutes or until browned on both sides. Remove the turkey from the skillet.
- Reduce the heat to medium. Add the onion and cook for 2 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
- Increase the heat to medium-high. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 1 minute or until the wine is reduced by half.
- Stir in the soup and water and heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cook for 2 minutes or until the turkey is cooked through. Serve the turkey and sauce over the fettuccine. Sprinkle with the parsley.