Turkey tenderloin cacciatore

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

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