Turkey Pasta Pesto

Serves 4 to 6

With this recipe, once you get the turkey & noodles cooked, then it only takes 15 minutes to cook it up & serve.

• 1 lb. White Turkey Breast - extra lean, I use the brand ‘Jennie-O’.
• Whole Wheat Pasta (use 3/4 of the box) - I use the brand ‘Ronzini Healthy Request’.
• It’s up to you which noodle to use. For this recipe, I use either the Elbow or the Penne pasta, or I might even break up the spaghetti noodles into smalpieces.
• 2 cans (8 oz. each) Tomato Sauce ‘No Salt’
• 1 Tbsp. BasiPesto ‘Bertolli’ - find it on the Ragu spaghetti aisle. Comes in 8 oz. size. (the basipasta is high in sodium, use sparingly)
• Parmesan Cheese - sprinkle to taste.
• Optional: Garlic powder to taste.

1. In a frying pan, cook & chop up the turkey meat. If you use the very lean turkey meat, then there will be no excess oithat needs to be patted off.
2. While turkey is cooking; boil up the pasta, drain & rinse with coowater. Put pasta back into sauce pan & add ingredients.
3. Add the cooked turkey to the pasta, add the tomato sauce, pesto sauce, & parmesan cheese. Cook for about 10-15 minutes, untihot, & serve it up.