Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1 lb turkey breast cutlets, lightly pounded
5 cloves garlic, minced
2 tablespoons finely minced sage
3 oz prosciutto, sliced thin
3 oz mozzarella cheese, part skim milk
1 tablespoon olive oil
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 large onion, cut into thin crescents
Optional - fresh sage leaves, chopped tomatoes.

Directions

1.	Put a large pot of salted water on to boil.
2.	In a bowl, combine the garlic and sage.
3.	Salt and pepper turkey according to your preference. Evenly sprinkle with garlic/sage mixture.
4.	Layer each breast with a piece of prosciutto and mozzarella.
5.	Fold in half and secure with a toothpick.
6.	In a large nonstick skillet, heat the oil over medium heat. Brown the turkey well on each side.
7.	Add white wine, salt, pepper, and onion. Cover and simmer 5 minutes. Be careful not to overcook as the turkey will be dry. Remove the turkey from the pan and cover to keep warm.
8.	Meanwhile, boil pasta according to directions on box. Drain. Add to skillet and toss to combine.
9.	Pour in a serving platter. Top with turkey saltimbocca.
10.	Garnish with fresh sage leaves and tomatoes if desired. Serve immediately.