Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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