Tomato & Basil Turkey Strip Pasta with Blistered Cherry Tomato Sauce

Recipe by @alaynaflan for Great American Turkey Company


  • 1 package GATC Tomato & Basil Turkey Breast Strips
  • 2 + 1 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 1⁄2 cups cherry tomatoes, halved

  • 1 zucchini, sliced into half-moons

  • 3 kale leaves, trimmed and chopped

  • 12 Kalamata olives, halved

  • mushrooms, sautéed (optional)

  • 3 tablespoons balsamic vinegar

  • Italian seasoning to taste

  • salt and black pepper to taste

  • 2 1⁄2 cups chickpea spaghetti, precooked

  • fresh basil


  1. In a large skillet over medium heat, add olive oil and GATC Tomato & Basil Strips. Cook uncovered for 2 minutes. Turn-over and repeat until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.

  2. In the same skillet, add olive oil, garlic, and cook for about 2 minutes until fragrant.

  3. Add tomatoes and stir until they begin to burst and blister. Then add zucchini and cook for about 4 minutes until softened.

  4. Toss in kale, olives, mushrooms and cook for 2 more minutes until kale becomes tender.

  5. Finally, add turkey strips, spaghetti, and stir in the balsamic vinegar, Italian seasoning, salt, pepper and torn pieces of basil.

  6. Gobble up and enjoy!