Making a delicious seasoned sauce doesn't have to take all day. In fact, this dish features a red pepper sauce that comes together in minutes. With the help of a blender, roasted red peppers are mixed with basil leaves, salt, and pepper. The final result is a sauce that is fresh and flavorful. Use it to season turkey rolls filled with cream cheese. Piled on top of orzo, the sauce and turkey rolls make a succulent finish to a long week. For the recipe,
3/4 cup orzo pasta
1 jar (12 ounces) roasted red peppers, drained
1/4 cup plus 16 large basil leaves loosely packed fresh basil leaves
8 (about 1 pound) thin slices turkey breast, for scaloppini (pounded thin)
1/2 cup chive-and-onion whipped light cream cheese
- Heat 2-quart saucepan of salted water to boiling over high heat. Add orzo and cook as label directs. Drain.
- Meanwhile, prepare Red Pepper Sauce: place 3/4 cup red peppers in blender. Add 1/4 cup water, 1/4 cup basil leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend just until pureed but not completely smooth; set aside. Makes about 3/4 cup.
- Cut remaining red peppers into 1/2-inch-wide strips. Place turkey scaloppines on sheet of waxed paper. Evenly divide red pepper strips and remaining basil leaves among scaloppines.
- Spoon 1 level tablespoon cream cheese on 1 end of each scaloppine. Loosely roll each scaloppine jelly-roll fashion to enclose filling; secure with toothpick.
- Heat nonstick 10-inch skillet over medium-high heat until hot. Add rolls to skillet; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover skillet and cook 5 to 6 minutes or until rolls are browned on all sides and turkey is no longer pink, turning rolls over once.
- Remove toothpicks from rolls. Divide orzo among 4 dinner plates. Arrange turkey rolls on plates with orzo; serve with pepper sauce.