Ingredients
| 1 (17.6-oz) package | Jennie-O Turkey Store Turkey Breast Strips | |
| 2 teaspoons | CARAPELLI® extra virgin olive oil | |
| 1 medium | yellow onion, cut into thin wedges | |
| 2 (14-1/2-oz) cans | diced tomatoes with basil, garlic and oregano | |
| 1/4 cup | dry red wine | |
| 8 oz | uncooked whole wheat spaghetti noodles | |
| 1/2 cup | PELOPONNESE® pitted kalamata olives | |
| 1 tbsp | capers | |
| Fresh Parmesan cheese curls and fresh basil, for garnish | ||
Directions:
In large skillet, in olive oil, sauté turkey breast strips and onions over medium-high heat until turkey is cooked thoroughly and onions are softened, about 12 minutes.
Add diced tomatoes and red wine to the skillet. Reduce heat and simmer for 10 minutes or until sauce is slightly thickened.
Meanwhile, prepare pasta as package directs. Just before serving, stir olives and capers into the sauce. Toss prepared pasta with the sauce. If desired, garnish with fresh Parmesan cheese and basil.
Makes 4 servings.
