6 ounces spinach or whole-wheat fettuccine
4 turkey breast tenderloin steaks (about 4-oz each)
1/2 cup sugar-free orange marmalade
1/4 cup hoisin sauce
1 tbsp reduced-sodium soy sauce
1 tsp grated fresh ginger
1/4 cup toasted sliced almonds
2 tbsp thinly sliced green onion
thinly sliced blades of green onion tops for garnish, if desired
1 tbsp toasted sliced almonds, if desired
Cook the fettuccine according to the package directions. Drain, return to the pan and set aside.
Rinse the turkey and paper towel dry. Place the tenderloins on the (not preheated) rack of a broiler pan. Broil approximately 4 to 5-inches away from the heat for 4 minutes.
While turkey cooks, stir together the marmalade, hoisin sauce, soy sauce, and ginger in a small saucepan. Heat, stirring just until combined. Remove 3 tablespoons of the mixture from the pan and use half of it to brush the turkey tenderloins. Turn turkey and brush with the other half of the removed sauce. Broil for another 4 to 6 minutes more or until the meat is tender and cooked through.
Toss the remainder of the sauce with the toasted almonds and the 2 tablespoons of the green onion with the cooked fettuccine in the saucepan. Cook over low heat until the fettuccine is heated through. Divide the fettuccine among 4 serving plates. Top each with one of the turkey tenderloins. Garnish with the green onion blades and toasted almond slices, if desired.
Yield: 4 servings