Prep time 20 mins       Cook time 40 mins       Serves 4


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3 cup (750 ml) Butterball Boneless Turkey Breast Roast, roasted and cubed1 red pepper, diced3 green onions, chopped1 small pkg 10 oz (283g) cherry or grape tomatoes, sliced in half1/4 cup (60 ml) basil pesto2 cloves garlic, minced1/4 cup (60 ml) sundried tomatoes, diced (optional)to taste salt & pepper5 oz (150 g) package soft cheese, herb & garlic flavour (ie. Boursin)17.5 oz (500 g) pasta (small shells or penne or rotini)optional freshly grated parmesan cheeseoptional fresh basil


  1. Preheat oven to 375°F (190°C).

  2. In a medium size mixing bowl, combine turkey, pepper, onion, garlic, and tomatoes with pesto, sundried tomatoes, salt and pepper.
  3. In a 9 x 13 glass baking dish, place cheese in the center. Surround cheese with turkey-vegetable mixture.
  4. Cover and bake in oven for 30-40 minutes or until the vegetables are soft.
  5. Meanwhile, cook pasta according to package directions. Before draining, reserve 1/2 cup (120 ml) of the pasta water.
  6. Once the turkey mixture is done, mix in the pasta water and pasta.
  7. Top with freshly grated parmesan cheese and fresh basil. Serve hot.

  8. Recipe by: Manitoba Turkey Producers

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