Linguine with Turkey, Tomatoes, and Olives
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 tsp. olive oil
- 1 cup finely diced onion
- 3 large cloves garlic, peeled and finely chopped
- 1 lb. skinless turkey breast, cut into bite-sized pieces
- 1 Tbsp. chopped fresh basil
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. dried rosemary
- 1 cup chopped olives
- 1 1⁄2 Tbsp. capers, drained
- 2 large tomatoes, coarsely chopped
- 2 cups chicken stock
- 1 lb. linguine, cooked
- In a large, deep skillet, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the turkey, basil, thyme, and rosemary and sauté until the turkey is lightly browned. Stir in the olives, capers, and tomatoes and cook briefly, until the tomatoes begin to give off liquid. Remove the turkey from the skillet.
- Add the chicken stock to the skillet, increase heat to medium high, and bring to a boil. Reduce heat to medium-low and simmer 15 minutes until the broth is reduced by half. Return turkey to sauce and stir.
- Add linguine to the skillet and toss with the sauce until the sauce is evenly distributed.