Turkey tenderloin cacciatore
6 Servings
Ingredients
| Quantity | 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 | 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 |
| Parmesan cheese; if desired | ||
Directions
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