© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 TURKEY BREASTS, skinless and boneless
Salt and freshly ground black pepper As needed
2 tbsp vegetable oil
4 c tomatoes, diced and drained
2 c ripe olives, wedged and drained
2 tbsp balsamic vinegar
1 tbsp fresh rosemary, chopped
1 tbsp minced garlic
1 c Parmesan cheese, shredded
3 lbs wide egg noodles
Fresh parsley sprigs As needed
Whole olives, drained As needed
PREPARATION
Season turkey with salt and pepper. In stockpot, heat oil. Brown turkey in oil on all sides. Add tomatoes, olives, balsamic, rosemary and garlic. Cover and gently simmer 30 minutes, or until turkey is tender. Let cool in the sauce.
Remove turkey from sauce. Cut into thick slices and lay, partially overlapping, in steam table pan. Pour sauce over slices. Sprinkle with Parmesan cheese.
Cook noodles until tender; drain and keep warm.
SERVICE
For each serving: Portion about 1-1/2 cups noodles on each plate. Top with 2 slices turkey. If desired, garnish with a sprig of parsley and a whole olive.
460 Total Calories
70 Calories from Fat
7 g Total Fat
11 % Daily Total Fat
1 g Saturated Fat
8 % Daily Saturated Fat
160 g Cholesterol
53 % Daily Cholesterol
420 mg Sodium
18 % Daily Sodium
43 g Total Carbohydrates
14 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
2 g Sugars
51 g Protein
6 % Daily Protein
15 % Daily Vitamin C
8 % Daily Calcium
30 % Daily Iron