Turkey Cutlets with Basil Cream over Angel Hair Pasta

4 turkey cutlets, about 1/2-inch thick
Salt and pepper
2 Tbls. olive oil or vegetable oil
8 oz. sliced mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
3 Tbls. prepared pesto (you can either buy the pkgs. to mix or the refrigerated already made up which is usually kept with the refrigerated pasta)
12 to 18 grape or cherry tomatoes, halved lengthwise
Grated Parmesan cheese

Wash turkey cutlets, pat dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered for 1 minute longer. Serve over hot cooked angel hair pasta with grated Parmesan cheese on top. Enjoy!