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1 pound spinach fettuccine

1 cup dry white wine or reduced-sodium chicken broth

1 cup reduced-sodium chicken broth

1/3 cup fresh lemon juice

1 lemon, thinly sliced

3 cloves garlic, crushed and peeled

1 bay leaf

6 turkey cutlets (4 ounces each), cut into 1/2-inch-wide strips

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1/4 teaspoon black pepper

1. Cook fettuccine according to package directions, but do not add salt. Drain in a colander.

2. While fettuccine is cooking, in a large skillet, combine wine, broth, lemon juice, lemon slices, garlic, and bay leaf. Mix well. Add turkey. Cook over medium heat, stirring occasionally, until turkey is cooked through and no longer pink, about 5 minutes.

3. Using a slotted spoon, place turkey on a plate; cover with foil to keep warm. Increase heat to high and boil poaching liquid until reduced to half, about 10 minutes. Remove garlic and bay leaf.

4. Place fettuccine on a serving platter. Place turkey on top; spoon poaching liquid over turkey and fettuccine. Toss well to combine. Sprinkle with Parmesan, parsley, and pepper. Garnish with lemon slices from poaching liquid. Serve immediately.