Turkey Tomato Pesto Fettuccine

March 27, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s 2nd Jennie – O Recipe is a Turkey Tomato Pesto Fettuccine. This one is made using JENNIE-O® Lean Ground Turkey, Olive Oil, Red Onion, Garlic, Dry White Wine, Tomatoes, Balsamic Vinegar, Sun Dried Tomato Pesto, Crushed Red Chilies, Fettuccine, and Parmesan Cheese Shavings. Sounds like another winning recipe from Jennie – O! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Tomato Pesto Fettuccine
Isn’t pesto just the best-o? Yes, yes it is. Chock full of veggies, lean turkey, garlic, white wine and pesto (of course), this fast and flavorful fettuccine recipe is under 500 calories per serving.

1(16-ounce) package JENNIE-O® Lean Ground Turkey
½ tablespoon olive oil
1 red onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
2 cups cherry tomatoes
2 tablespoons balsamic vinegar
½ cup sun dried tomato pesto
1 teaspoon crushed red chilies
1 (8-ounce) package fettuccine
Parmesan cheese shavings, if desired

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In same skillet over medium-high heat add oil, onion and garlic. Cook 5 minutes or until onion is softened. Add wine; simmer until reduced by half.
3) Add turkey, tomatoes, vinegar, pesto and chilies. Cook, stirring occasionally, 10 minutes or until tomatoes are wilted.
4) Meanwhile, cook fettuccine as specified on the package or until al dente; drain. Add pasta to turkey mixture. Toss to combine. Sprinkle with cheese shavings, if desired.
* Always cook to an internal temperature of 165°F.


Calories 270
Protein 20g
Carbohydrates 26g
Fiber 2g
Sugars 3g
Fat 8g
Cholesterol 85mg
Sodium 220mg
Saturated Fat 2.5g

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