Tomato & Basil Turkey with Pasta & Creamy Cauliflower Garlic Sauce

Recipe by @sara.haven for Great American Turkey Company


  • 1 package GATC Tomato & Basil Turkey Breast Cutlets or Strips
  • 1 lb fresh asparagus, ends trimmed
  • 2 + 2 tablespoons olive oil
  • Sea salt & black pepper to taste
  • Parmesan cheese, optional
  • 8 ounces chickpea shell pasta, precooked


  • 2 cups steamed cauliflower
  • 1/2 cup dairy-free cream cheese
  • 1/2 cup unsweetened almond milk
  • 2 garlic cloves
  • salt & pepper to taste


  1. In a blender, add ingredients for Creamy Cauliflower Garlic Sauce. Mix until smooth and set aside.

  2. In a large bowl, toss asparagus with olive oil, salt, and pepper.

  3. In a cast iron grill plate over medium heat, add asparagus and cook for 3 minutes until crisp, tender and lightly charred. Sprinkle with Parmesan, keep warm, and set aside.

  4. In a nonstick pan, add olive oil and GATC Tomato & Basil Turkey Cutlets. Cook covered for 3 minutes on each side until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.

  5. Meanwhile, in a pot over medium heat, toss pasta with Creamy Cauliflower Garlic Sauce.

  6. Plate turkey cutlet alongside grilled asparagus and pasta. Gobble up and enjoy!