1 package Granny's Boneless, Skinless Turkey Breast
1/2 lb | 225 g dried penne pasta
3 oz | 85 g thick pancetta or bacon, chopped
2 tbsp | 30 ml unsalted butter
4 tsp | 20 ml garlic, minced
4 cups | 1 L vine-ripened tomatoes, chopped
1/2 cup | 125 ml heavy cream
1/2 cup | 125 ml fresh basil leaves, chopped
To taste sea salt and cracked black pepper
To taste freshly grated parmesan cheese
Excellent source of vitamin A and vitamin K.
In a large pot of salted water, cook penne until tender but firm to bite, about 10 to 11 minutes. Drain and set aside.
Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. If using bacon, drain on paper towels and wipe pan clean.
Cut breast into 4 thin cutlets approximately 1 cm (1/2”) thick.
Add turkey and butter to the skillet and brown, stirring often, 4 to 5 minutes. Add garlic and tomatoes. Cook for 5 to 7 minutes. Add cream and bring to boil. Reduce to simmer and cook 6 to 7 minutes until sauce is slightly thickened. Add pasta and cook 2 to 3 minutes.
Add fresh basil and season with salt and pepper. Toss well. Sprinkle with parmesan cheese, if desired.
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