Sautéed turkey breast slices are cut into bite-sized pieces and tossed with bow-tie pasta in a zesty sun-dried tomato and fresh basil sauce.

Farfalle with Turkey and Sundried Tomatoes

1 package Honeysuckle White® Thin Cut Turkey Breast Slices for Scallopini & Milanesa
1 tablespoon butter
2 tablespoons extra virgin olive oil - divided use
1/2 cup red pepper, thinly sliced
5 green onions, chopped
1 lemon, juice and zest
1/4 cup black olives
1/2 cup fresh basil
3 cloves garlic, pressed
1/2 cup sundried tomatoes, thinly sliced
1 package farfalle pasta

1. In a skillet, heat butter and 1 tablespoon oil. Add turkey. Sauté slowly, about 10 minutes on each side, or until center is no longer pink and internal temperature reaches 170°F (80°C).
   Cool. Transfer to cutting board.
2. Slice with the grain of the turkey, in thin bite-size strips.
3. In a skillet, sauté pepper slices in 1 tablespoon oil over medium heat for approximately 5 minutes.
4. Add green onions and sauté more minutes.
5. Add lemon zest, sliced olives, shredded basil, garlic and sundried tomatoes into mixture.
6. Combine sliced turkey, vegetable mixture and lemon juice. Cover and set aside.
7. Cook noodles according to package directions. Drain.
8. Toss pasta with turkey mixture. Garnish with basil.

Makes 6 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.