© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS, cut into 2 x 3/4 inch strips
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil, DIVIDED
1 c thinly sliced onion
1 c bell pepper, seeded & cut in small strips
1 tsp minced garlic
1 c yellow squash, cut in 1/2 inch chunks
1 c zucchini, cut in 1/2 inch chunks
1/4 lb button mushrooms, cleaned & qtered
1 Jar (26 oz) spaghetti sauce
1 whole bay leaf
1 tsp Italian seasoning
2 c cooked ziti, or other tubular pasta, per package directions
1/2 c Parmesan cheese, freshly grated
Sprinkle cutlets evenly with salt and pepper; set aside. In large, non-stick skillet, over medium-high heat, saute turkey pieces in 2 teaspoons oil.
Reduce heat, cover and cook 2 to 3 minutes or until turkey is no longer pink; remove from pan. Cover.
In remaining oil, saute onions, pepper and garlic 3 to 4 minutes or until vegetables are soft. Add yellow squash, zucchini and mushrooms. Cook 1 to 3 minutes or until vegetables are heated throughout.
Stir in spaghetti sauce, bay leaf and Italian seasoning; increase heat to bring mixture to boil. Reduce heat, cover and simmer 20 to 25 minutes or until heated throughout; remove bay leaf and discard.
Add turkey to vegetable mixture and heat until piping hot.
To serve, spoon turkey mixture over cooked ziti; sprinkle with Parmesan cheese.
595 Total Calories
14 g Total Fat
70 g Cholesterol
1117 mg Sodium
78 g Total Carbohydrates
40 g Protein