1⁄2 box (1 pound) thin spaghetti
1 package (6 ounces) fresh spinach
1⁄4 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 package (1 pound) fresh turkey cutlets Butterball®
4 tablespoons butter divided
2 tablespoons vegetable oil
1⁄4 cup chicken broth Swanson®
2 tablespoons fresh lemon juice
2 tablespoons capers drained, Lindsay®
1 teaspoon minced garlic
1⁄4 cup chopped fresh parsley divided
Garnish: fresh lemon slices
Prepare spaghetti according to package directions, adding spinach to spaghetti just before draining. Keep warm.
In a shallow dish, combine flour, salt, and pepper. Dredge turkey in flour mixture; shake gently to remove any excess flour.
In a large skillet, melt 2 tablespoons butter in oil over medium-high heat. Add turkey, and cook, in batches, for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and keep warm.
Add chicken broth, lemon juice, capers, and garlic to skillet; bring to a boil, scraping brown bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly thickened. Stir in 2 tablespoons parsley and remaining 2 tablespoons butter.
Arrange spaghetti mixture on a platter; spoon turkey and sauce over spaghetti. Sprinkle with remaining 2 tablespoons chopped parsley. Garnish with fresh lemon slices, if desired. Serve immediately