| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Skillet-pl, Turkey-pl |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Boneless Turkey breast tenderloins, The Turkey Store brand |
| 2 |
ts |
Olive oil |
| 14 1/2 |
oz |
Stewed tomatoes |
| 15 |
oz |
Tomato sauce |
| 1 |
md |
Onion; cut int 1/2" wedges |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 2 |
sm |
Zucchini; sliced |
| 2 |
tb |
Sliced ripe olives |
| 6 |
c |
Cooked linguine; warmed |
|
|
Parmesan cheese; if desired |
INSTRUCTIONS
In large skillet, heat oil over medium-high heat until oil sizzles, about 1
minute. Brown turkey breast tenderloins on all surfaces. Stir in tomatoes,
tomato sauce, onion, garlic, oregano and basil. Cook, covered, 20 minutes.
Add zucchini and olives. Cook, covered, 5 to 10 minutes more or until
turkey is no longer pink in center and vegetables are tender. Remove turkey
from skillet; slice and keep warm. Cook vegetable mixture 5 minutes or
until thick and bubbly. Serve turkey and vegetable sauce over hot cooked
linguine. Top with Parmesan cheese, if desired. 5 to 6 servings.
Recipe by: The Turkey Store package
Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997
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