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  • 2 tablespoons butter
  • 2 pounds presliced turkey breast fillets, cubed
  • 1 1/2 teaspoons dried sage, divided
  • 3/4 teaspoon salt
  • 2 (8-ounce) bags sugar snap peas
  • 4 ounces ham, chopped
  • 3/4 cup reduced-sodium chicken broth
  • 1/2 cup heavy cream
  • 3 cups hot cooked orzo
  • 1 garlic clove, crushed


  1. Heat butter in a large skillet over medium-high heat. Add turkey, sage and salt. Cook 8 to 10 minutes, or until done. Add the snap peas, ham, broth and cream; cook 8 minutes or until peas are bright green and sauce is thickened.
  2. Serve over orzo.
By Sharon Sanders

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The recipe was originally published as Turkey Saltimbocca Toss on

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