Mediterranean Turkey Cutlets and Pasta

Ingredients

• 3.8 oz olives black pitted drained sliced canned
• 14.5 oz balsamic vinegar diced with balsamic vinegar, basil, and olive oil, undrained canned
• 0.5 cup feta cheese crumbled
• 16 oz fettuccine barilla 
• 0.3 cup flour all-purpose
• 5 tablespoons olive oil divided
• 4 servings parsley fresh chopped
• 0.5 cup onion red chopped
• 1 teaspoon penzey's southwest seasoning divided
• 1 pound turkey breast cutlets 

Equipment

• bowl
• frying pan

Directions

1. Prepare pasta according to package directions.
2. Meanwhile, sprinkle cutlets with 3/4 tsp. Greek seasoning. Dredge in flour.
3. Cook half of cutlets in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done. Repeat procedure with remaining cutlets and 1 1/2 Tbsp. oil.
4. Remove from skillet, reserving drippings in skillet.
5. Heat remaining 2 Tbsp. oil in skillet with drippings; add onion and remaining 1/4 tsp. Greek seasoning, and saut over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
6. Remove from heat, and toss in hot cooked pasta until blended.
7. Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese. Top with cutlets and remaining feta cheese.
8. Garnish, if desired.
9. Serve immediately.
10. *Dried Italian seasoning may be substituted.