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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I came up with this when I had extra zucchini to use up. The recipe is pretty flexible, so have fun with it! Ingredients:
1 lb turkey breast tenderloin |
1/4 cup italian salad dressing |
3 tablespoons olive oil |
1 medium onion, quartered and sliced |
1 green bell pepper, quartered and sliced |
1 medium zucchini, quartered and sliced |
6 ounces penne pasta, cooked al dente |
1 tablespoon oregano |
salt & fresh ground pepper, to taste |
1/2 cup parmesan cheese, grated |
Directions:
1. Slice turkey breast thinly across grain (this is easier if you pop it in the freezer for about 30 minutes so it is partially frozen).
2. Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well before cooking.
3. Heat oil in wok or deep frying pan. Sauté turkey, stirring often, just until it looses pink color, about 4 minutes.
4. Add onion, pepper, and zucchini and continue cooking, stirring often, until vegetables are crisp-tender, about 4 minutes more.
5. Season with oregano, salt, and pepper.
6. Stir in cooked pasta; continue stirring until pasta is heated through.
7. Sprinkle with Parmesan cheese and toss lightly.
8. Serve and enjoy.
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