Instructions: Combine first 3 ingredients; dredge turkey slices in flour mixture.

Cook bacon slices in a Dutch oven over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving drippings in pan. Add oil to drippings, and cook turkey, in batches, over medium-high heat 1 minute on each side. Remove from pan.

Saute mushrooms in pan 5 to 7 minutes or until tender. Add artichokes and capers, and saute 5 minutes. Stir in cream and broth; reduce heat, and simmer 10 minutes. Stir in bacon, turkey, and pasta, and cook until thoroughly heated.

This recipe yields 6 servings.

Comments: We used tenderloins instead of a whole turkey breast to simplify this scrumptious recipe.

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