Farfalle With Turkey And Sundried Tomatoes

• 1 package Shady Brook Farms Turkey Breast for Scallopini & Milanesa
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil divided
• 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. n a skillet, heat butter and 1 tablespoon oil. Add turkey. Saute slowly, about 10 minutes on each side, or until center is no longer pink and internal temperature reaches 170u0b0F.
2. Cool. Transfer to cutting board.
3. Slice with the grain of the turkey, in thin bite-size strips.
4. In a skillet, saute pepper slices in 1 tablespoon oil over medium heat for approximately 5 minutes.
5. Add green onions and saute more minutes.
6. Add lemon zest, sliced olives, shredded basil, garlic and sundried tomatoes into mixture.
7. Combine sliced turkey, vegetable mixture and lemon juice. Cover and set aside.
8. Cook noodles according to package directions. Drain.
9. Toss pasta with turkey mixture. Garnish with basil.

shady brook farms turkey, butter, extravirgin olive oil, red pepper, green onions, lemon juice, black olives, fresh basil, garlic, tomatoes, pasta

Taken from www.yummly.com/recipe/Farfalle-With-Turkey-and-Sundried-Tomatoes-772068 (may not work)