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Name: Turkey Tenderloin Cacciatore
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 14 1/2 oz Stewed tomatoes; 2 ts olive oil; 2 Garlic minced; 6 c Cooked linguine; warmed; 1 ts Dried basil; 1 pk Boneless Turkey breast; 2 tb Sliced ripe olives; 1 md Onion; cut int 1/2" wedges; Parmesan cheese; if desired; 15 oz Tomato sauce; 2 ts Dried Oregano; 2 sm Zucchini; sliced

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INGREDIENTS

14 1/2 oz Stewed tomatoes
2 ts olive oil
2 Garlic ; minced
6 c Cooked linguine; warmed
1 ts Dried basil
1 pk Boneless Turkey breast
2 tb Sliced ripe olives
1 md Onion; cut int 1/2" wedges
Parmesan cheese; if desired
15 oz Tomato sauce
2 ts Dried Oregano
2 sm Zucchini; sliced

INSTRUCTIONS

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@netrax.net (Shermeyer-Gail) on Nov 09, 1997

NOTES

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Turkey Tenderloin Cacciatore

14 1/2 oz Stewed tomatoes
2 ts olive oil
2 Garlic minced
6 c Cooked linguine; warmed
1 ts Dried basil
1 pk Boneless Turkey breast
2 tb Sliced ripe olives
1 md Onion; cut int 1/2" wedges
 Parmesan cheese; if desired
15 oz Tomato sauce
2 ts Dried Oregano
2 sm Zucchini; sliced

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@netrax.net (Shermeyer-Gail) on  Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (1136g)
Recipe Makes: 6 Servings

Calories: 282
Calories from Fat: 25 (9%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 5745mg		198 %
Potassium 3673.8mg		97 %
Total Carbohydrate 62.3g		18 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 45.3g
Protein 14.8g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 282

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