Flavorful piccata sauce, made by stirring water, bouillon, lemon juice, dry white wine, and capers into pan juices from cooking the turkey breast tenderloins, makes this dish a standout. Spoon the sauce on turkey breasts atop a next of fettuccine.
Cook pasta according to package directions; drain. Meanwhile, in a small bowl stir together flour and lemon-pepper seasoning; set aside.
Cut each turkey tenderloin in half crosswise to make 1/2-inch pieces. Dip pieces in flour mixture to coat.
In a large skillet cook turkey in hot oil over medium-high heat for 6 to 10 minutes or until light golden and no longer pink (170 degrees F), turning once. Remove turkey from pan; cover and keep warm.
For sauce, add wine, lemon juice, the water, and bouillon granules to skillet, scraping up crusty bits from bottom of skillet. If desired, stir in capers. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; stir in snipped parsley.
To serve, divide pasta among 4 dinner plates. Divide turkey pieces among dinner plates. Spoon sauce over all. If desired, serve with lemon wedges and garnish with parsley sprigs. Makes 4 servings.