1 package (24 oz) Butterball All Natural* Turkey Breast Tenderloins
Pepper, to taste
3 cloves garlic, minced
1 jar (8 oz) chopped sun-dried tomatoes, oil drained and reserved
1 cup heavy cream
1 cup chicken broth
1 tablespoon Italian Seasoning
1⁄2 cup grated Parmesan cheese 8 oz pasta (fettuccine or penne)
1 head (about 1 pound) broccoli, cut into florets
Fresh basil leaves, for garnish (optional)
Directions
Prepare Ingredients: Pat dry tenderloins, cut into 6 medallions, season with pepper. Blanch broccoli in boiling water for 2-3 minutes, remove from water with a slotted spoon and chill in cold water. Cook pasta in the same pot following package instructions, drain, and set aside.
Cook Turkey: Heat 2 tablespoons reserved tomato oil in a large skillet over medium-high heat. Cook turkey medallions for 4-5 minutes per side until golden brown and cooked through 165°F (74°C). Remove and set aside.
Prepare Sauce: In the same skillet, reduce heat to medium, cook garlic for 30 seconds until fragrant. Add sun-dried tomatoes, cook for 1 minute. Stir in heavy cream, chicken broth, and Italian seasoning. Simmer for 6-7 minutes until slightly thickened. Stir in Parmesan until melted.
Combine and Serve: Return turkey and any juices, broccoli, and pasta to the skillet, coat with sauce. Garnish with basil leaves before serving.
Ingredients
1 package (24 oz) Butterball All Natural* Turkey Breast Tenderloins
Pepper, to taste
3 cloves garlic, minced
1 jar (8 oz) chopped sun-dried tomatoes, oil drained and reserved
1 cup heavy cream
1 cup chicken broth
1 tablespoon Italian Seasoning
1⁄2 cup grated Parmesan cheese 8 oz pasta (fettuccine or penne)
![Image of Tuscan "Marry Me" Turkey One-Skillet](/sites/butterball/files/2025-03/Butterball_Tenderloin_Tuscan_MarryMe_Trky_Plates_150.png "Tuscan "Marry Me" Turkey One-Skillet")
