Recipe by The National Turkey Federation
Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.
In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.
Add remaining 1/2 tablespoon oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.
Stir in turkey strips and beans. Cook until heated through.
Serve topped with Parmesan cheese.
Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.