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Ingredients

• 2.5 lbs. Boneless Turkey Breast or Turkey Cutlets
• 3 Eggs
• 4 Tbs. Light Cream
• 2 C. Panko Breading
• 1 tsp. Dried Sage
• 1/4 C. Canola Oil
• 1 lb. Campanelle pasta
• 8 C. Water
• 3 C. Chicken Stock
• 1 sprig Fresh Rosemary
• 2 cloves Garlic, minced
• 1 Shallot, minced
• 1 Tbs. Capers
• 1/2 fresh Lemon, Juiced
• 1 sprig Fresh Rosemary
• 3 oz. Arugua
• 10 oz. Cherry Tomatoes
• 3 tsp. Butter
• 1 tsp. Olive Oil
• Salt and Black Pepper, to taste

Description

Italians Love Pasta! Rarely Do We Eat Turkey And The Other "classic" Holiday Dishes. One Year After Hearing My Dad Complain, "I No Like Turkey," My Mother Josephine, Created A Dish That Would Turn Even The Most Hard-headed Italian Into

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