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Rotini With Crumbled Turkey And Tomato Sauce
Food & Drink
2 pints grape tomatoes
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
1/2 Italian Turkey Meatloaves
1/2 cup low-sodium chicken broth
12 ounces rotini or other short pasta
2 tablespoons butter
3/4 cup shaved Parmesan cheese
1/2 cup fresh basil leaves, chopped
1. Sauté tomatoes in 1 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until blistered and slightly wilted. Stir in garlic, and cook, stirring constantly, 30 seconds. Crumble meatloaf; add meatloaf and broth to skillet. Cook, stirring often, 3 minutes or until thoroughly heated.
Remove from heat, and add salt and pepper to taste.
2. Cook pasta according to package directions, reserving 1 1/2 cups pasta water. Add pasta water to turkey mixture, and return skillet to heat. Cook mixture 2 to 3 minutes or until liquid is reduced to about 1 cup. Stir in butter. Ad