Turkey Cavatappi


Makes 24 10-oz. portions.
Turkey Cavatappi


  • 1 c. GFS Canola Oil
  • 4 1/2 lb. Boneless, Skinless Turkey Tenderloins
  • Trade East Salt, to taste
  • Trade East Black Pepper, to taste
  • 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.