Ingredients
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8 oz. World Menu farfalle pasta
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1 tablespoon butter
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2 tablespoons extra virgin olive oil, divided
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1 lb. fresh turkey breast cutlets, sliced into 1/2-inch strips
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1 large red bell pepper, cored and thinly sliced
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5 green onions, chopped
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1 1/2 tablespoons garlic, minced
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1/4 cup black olives, roughly chopped
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1 tablespoon lemon juice
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2 tablespoons fresh basil, roughly chopped
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1 cup sun dried tomatoes, thinly sliced
Steps
1
Bring a large pot of salted water to a boil and cook the pasta until al dente.
2
Meanwhile, in a large skillet over medium heat, add the butter and olive oil and heat until butter melts. Add the turkey and saute slowly, about 4–5 minutes. Add the red pepper and saute for about 2–3 minutes.
3
Add green onions, garlic and black olives, sauteing for about 2 more minutes, then add the lemon juice, fresh basil, and sun-dried tomatoes and toss to combine. Cover and reduce heat to low.
4
Once the pasta has reached its desired doneness, carefully remove the pot from the stove and drain the water from the pot. Immediately toss the pasta with the turkey and sun-dried tomato mixture and serve immediately.
