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Tuscan "Marry Me" One-Skillet Turkey Tenderloin
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)
- 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.
