Turkey Marsala from Campbell's

Ingredients

• 1 tablespoon canola oil 
• 10.8 ounce campbell's® condensed golden mushroom soup healthy request® canned
• 16 ounce fettuccine barilla cooked drained
• 1 tablespoon parsley fresh chopped
• 3 cloves garlic minced
• 0.1 teaspoon ground pepper black
• 0.5 teaspoon kosher salt 
• 1 medium onion diced
• 1 pound turkey breast cutlets 
• 0.5 cup water 

Equipment

• frying pan

Directions

1. Season the turkey with the salt and black pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the turkey and cook for 2 minutes or until browned on both sides.
4. Remove the turkey from the skillet.
5. Reduce the heat to medium.
6. Add the onion and cook for 2 minutes or until tender, stirring occasionally.
7. Add the garlic and cook and stir for 30 seconds.
8. Increase the heat to medium-high.
9. 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.
10. 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.
11. Serve the turkey and sauce over the fettuccine.
12. Sprinkle with the parsley.