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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 2 Tbsp. Bertolli(R) ClassicoTM Olive Oil
- 2 carrots sliced
- 1 onions small, chopped
- 1 celery ribs sliced
- 1 1/2 pounds ground turkey
- 2 tablespoons finely chopped fresh parsley optional
- 1 jar Bertolli(R) Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
- 12 ounces whole wheat fettuccine cooked and drained
Method
- Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in Sauce and parsley. Simmer, stirring occasionally, 8 minutes. Serve over hot fettuccine.
