© 2024 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 oz olive oil
4 Cloves garlic, freshly chopped
1 oz kalamata olives, pitted and sliced
2 oz whole leaf spinach, washed and dried
1 oz dry white wine
8 oz SUNDRIED TOMATO TURKEY BREAST, cut into 1-inch strips
1 lb black pepper linguini, cooked
Salt and pepper To Taste
3 oz Gorgonzola cheese, crumbled
Heat oil in a saute pan. Add the garlic, olives, and spinach. Saute until the oil becomes fragrant, continue sauteing until the spinach wilts. Add the wine and continue sauteing for 1 minute.
Add the turkey and cooked pasta; cook until heated through, season to taste.
Transfer to an oven-proof baking dish and top with Gorgonzola cheese. Place the dish under a broiler to melt the cheese.
Serve immediately.
520 Total Calories
30 g Total Fat
7 g Saturated Fat
65 g Cholesterol
510 mg Sodium
284 mg Potassium
35 g Total Carbohydrates
4 g Dietary Fiber
2 g Sugars
26 g Protein
20 % Daily Protein
8 % Daily Vitamin C
15 % Daily Calcium
20 % Daily Iron