Turkey Steak Toscana

Culinary Setting
Cooking Style
Boneless Breast
Dish Type


20 Each (4 oz each) TURKEY STEAKS

7 tbsp olive oil

7 tsp garlic, minced

5 c tomatoes, peeled, seeded, and chopped

7 c fresh spinach, washed and roughly chopped (pack down to measure)


1/2 c fresh basil, chopped

3-1/2 lbs pasta (fettuccine or linguine), preferably fresh, cooked, cooled, and drained

Black pepper To Taste

1-1/3 c - divided Parmesan cheese, grated

1-1/4 c pine nuts, toasted



Cook turkey steaks on a flame broiler or char-grill until fully cooked, about 3 to 4 minutes per side. Cover and keep warm.

Heat olive oil in a large skillet. Add garlic and saute, without browning. Add tomatoes, spinach, and stock and cook until spinach is wilted.

Stir in basil and continue to cook until stock is reduced slightly. Toss in cooked pasta, pepper and 2/3 cup of Parmesan.

For each serving, arrange 6 ounces of pasta on a warm plate. Serve one grilled turkey steak on top of pasta. Sprinkle 1/2 tablespoon of Parmesan and 1 tablespoon pine nuts on top of turkey steak.

Nutrition Facts

370 Total Calories

130 Calories from Fat

14 g Total Fat

22 % Daily Total Fat

2 g Saturated Fat

13 % Daily Saturated Fat

105 g Cholesterol

35 % Daily Cholesterol

210 mg Sodium

9 % Daily Sodium

24 g Total Carbohydrates

8 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

2 g Sugars

35 g Protein

25 % Daily Protein

25 % Daily Vitamin C

10 % Daily Calcium

20 % Daily Iron