1 teaspoon cornstarch
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1 dash red hot pepper flakes
1/4 cup chicken broth
1/4 cup white wine
1/2 pound turkey breast cutlets, or slices,
cut in 1/2-inch strips
1/4 cup thinly sliced green onions
1 clove minced garlic clove
1/2 tablespoon margarine
In a small bowl combine cornstarch, Italian seasoning, salt, pepper flakes, bouillon and wine; set aside.
In a medium-size non-stick skillet, over medium-high heat, stir-fry turkey
onions and garlic in margarine 2 minutes or until meat is no longer pink. Add bouillon mixture; cook and stir until sauce is thickened. Serve over cooked spaghetti, if desired.