Making this for dinner tonight...

Turkey Cutlets And Pasta With Black Olives
Recipe By:
Servings: 4
Point per serving: 7.4

1 pound turkey breast tenderloin -- cut into 1 x 3 inch pieces
olive oil spray
1 medium onion -- finely chopped
1/4 cup bell peppers -- chopped
4 cloves garlic -- minced
1/2 cup fat-free chicken broth
2 tablespoons cooking sherry
1/2 teaspoon tabasco sauce
1/4 teaspoon dried thyme leaves
1/4 cup evaporated skim milk
1/4 cup grated Parmesan Cheese
4 cups cooked pasta
8 black olives -- sliced

Brown the turkey in the oil spray in a skillet over medium-high heat, 3-5 minutes. Transfer to an electric slow cooker. Add the onions, peppers, garlic, broth, sherry, hot sauce and thyme. Cover and cook on LOW until the turkey is cooked through and tender, 6-8 hours. In the last half-hour, cook the pasta separately; drain and keep warm. Meanwhile, stir the milk and cheese into the turkey mixture. Cook until the mixture is hot, 15-30 minutes. Serve it over the pasta and top with the olives.

Per Serving: 384 Calories; 4g Fat; 36g Protein; 47g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 484mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.