Turkey Cavatappi
Servings
24 10-oz. portions
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Ingredients
- 1 c. GFS Canola Oil
- 4 1/2 lb. Boneless, Skinless Turkey Tenderloins
- to taste Trade East Salt
- to taste Trade East Black Pepper
- 1 c. Herbes de Provence
- 3 lb. Primo Gusto Cavatappi Pasta, cooked
- 1/2 c. Markon Fresh Italian Parsley, trimmed and finely chopped
- 6 3/4 lb. Recipe: Mushroom and Green Pea Sauce, warmed
- 4 1/2 lb. Glazed Baby Carrots
Recipe Preparation
1. Place oil in a heated, nonstick sauté pan. Season turkey with salt and pepper to taste. Place in pan skinned-side down. Cook on both sides until golden-brown. Transfer to roasting pans. Rub 1 Tbsp. of Herbes de Provence over the top of each turkey breast. Place in a heated 350°F convection oven. Cook up to 20 minutes, or until cooked through.Slice thin widthwise; keep warm.
2. Place 4 oz. of cavatappi in a stainless-steel mixing bowl. Add 1 tsp. of parsley to the pasta. Season to taste with salt and pepper. Toss together until mixed.
3. Spoon cavatappi on the front of a warmed serving plate. Ladle 3 oz. of warmed mushroom and green pea sauce over the top of the cavatappi. Shingle 3 oz. of turkey slices on top of the pasta. Ladle 1 1/2 oz. of sauce over the turkey. Place 3 oz. of glazed carrots at the top of the plate.
