Turkey Tuesday: Fettuccine with Tomato Cream Sauce & Sun Dried Tomato Turkey Breast

Last night we had Joe’s middle school’s open house, where I found out my son – the 7th grader – will be learning to cook this first quarter. Woot woot! I think I am way more excited about this than he is. And yes, I could be the one teaching him his way around the kitchen (trust me, I do give guidance and lessons), but I think we all know the tweener will likely learn more from his FACS teacher because life often works this way. 

The other observation on the middle school open house is how loud and chaotic it all seems. So many kids – 1,350 in his school! The halls are crowded with students and parents finding their way to the different classrooms. And yet, it is certainly organized chaos and it all makes sense in the end. 

I do, however, understand why Teacher Man needs some quiet time when he gets home from work. 😉 Middle school has a constant buzz of noise to it.

So. On to my Turkey Tuesday recipe, which might be the longest recipe name in history. Ha! 

I used Sun Dried Tomato Turkey Breast from Jennie-O Turkey Store again. I’m telling you, this stuff is addictingly delicious! You purchase it in the deli section of your supermarket – and for this recipe you don’t want it pre-sliced. You want to be able to take a chunk home and cube it up. Make sense? (The recipe would also be fabulous with basically any leftover turkey breast you have, but the sun dried tomato gives it extra flavor.)

Then add pasta and cream sauce, serve with The Pioneer Woman’s Garlic Cheese Bread, and commence the accolades of everyone at your dinner table. 

Go ahead, thank me now. 😉

Lara

Fettucine with Tomato Cream Sauce & Sun Dried Tomato Turkey Breast

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Ingredients

  

• 3 cups Jennie-O Turkey Store Sun Dried Tomato Turkey Breast cubed
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 whole medium onion finely diced
• 4 cloves garlic minced
• 2 cans 15 oz. size tomato sauce
• Salt and pepper to taste
• Dash of sugar more to taste
• 1 cup heavy cream
• Grated Parmesan to taste
• Fresh basil chopped
• 1-1/2 pounds fettuccine

Instructions

 

• Cook pasta according to package directions.
• Drain, reserving 1 cup of pasta water.
• Heat butter and oil over medium heat.
• Add onions and garlic and saute for a minute or so.
• Pour in tomato sauce and add salt, pepper, and sugar to taste.
• Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
• For the last 10-15 minutes, stir in cubed turkey breast and continue to cook over low heat.
• Remove from heat and stir in cream.
• Add cheese to taste, then check seasonings.
• Stir in pasta and chopped basil and serve immediately.

Notes

Remember - the sun dried turkey breast is already pre-cooked so you only need to heat it up to 165 degrees F. during the remaining minutes of the recipe.

Adapted from The Pioneer Woman

Tried this recipe?Let us know how it was!