Yield: 6 Servings
|1 pack||Boneless Turkey breast tenderloins, The Turkey Store brand|
|2 teaspoons||Olive oil|
|14½ ounce||Stewed tomatoes|
|15 ounces||Tomato sauce|
|1 medium||Onion; cut int 1/2\" wedges|
|2 \N||Garlic cloves; minced|
|2 teaspoons||Dried oregano|
|1 teaspoon||Dried basil|
|2 smalls||Zucchini; sliced|
|2 tablespoons||Sliced ripe olives|
|6 cups||Cooked linguine; warmed|
|\N \N||Parmesan cheese; if desired|
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@... (Shermeyer-Gail) on Nov 09, 1997