Turkey, Peppers, and Basil with Pasta

Oxmoor House
5 servings


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8 ounces uncooked spaghetti
Cooking spray
1 teaspoon olive oil
1 pound turkey cutlets, cut into 1-inch pieces
2 garlic cloves, minced
2 large green or red bell peppers, cut into thin strips
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced fresh basil
3 tablespoons grated Parmesan cheese
Fresh basil sprigs (optional)


1. Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

2. Meanwhile, coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add turkey and garlic; cook, stirring constantly, 3 minutes.

3. Add bell pepper strips; cook 5 minutes. Add tomato, salt, and 1/2 teaspoon pepper; cook over medium heat 5 minutes, stirring occasionally. Stir in sliced basil; cook until thoroughly heated.

4. Divide pasta evenly among 5 serving plates; top evenly with turkey mixture, and sprinkle with Parmesan cheese. Garnish with basil sprigs, if desired.

Created date

April 2008

Nutritional Information

Calories 356
Caloriesfromfat 11 %
Fat 4.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.8 g
Carbohydrate 48.1 g
Fiber 1.9 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 381 mg
Calcium 0.0 mg