Juicy pan-fried turkey and rich tomato sauce all sprinkled with Italian seasoning for a meal the whole family will love!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Sweet Bell Pepper
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce.Peel, then cut potatoes into 1/2-inch pieces. Combine in a large pot the potatoes, 2 tsp salt and enough water to cover. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
While the potatoes cook, pat the turkey dry with paper towel. Season with salt and pepper. Sprinkle over half the Italian seasoning. Heat a large non- stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to a baking sheet. Bake, in top of oven, until cooked through, 10-12 min.**
While the turkey bakes, on a clean surface, core, then cut bell peppers into 1/2-inch pieces. Roughly chop the parsley. Peel, then mince or grate the garlic. Add 1 tbsp oil to the same pan, then the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
Add the garlic and remaining spice blend to the pan. Cook until fragrant, 30 sec. Add the diced tomatoes and the chicken broth concentrate. Cook, stirring occasionally, until slightly thickened, 5-7 min. Remove from heat.
When the potatoes are tender, drain and return the potatoes to the same pot. Add half the Parmesan, 3 tbsp butter and 3 tbsp milk. Using a fork or potato masher, mash together until creamy. Season with salt and pepper.
Thinly slice the turkey. Divide the mash potatoes between plates. Top with the turkey, then the tomato-pepper sauce. Sprinkle over the parsley and the remaining Parmesan.