Braised Turkey Breast over Egg Noodles

IngredientsPasta, Poultry, Vegetables
Day PartDinner
Cuisine TypeAmerican
Braised Turkey Breast over Egg Noodles

Source: The California Olive Industry

Braised turkey in a broth of tomatoes, olives balsamic vinegar, rosemary and garlic is sprinkled with Parmesan cheese and served over egg noodles for hearty winter fare.


6 lb. turkey breast halves, boneless and skinless
Salt and pepper, to taste
1 oz. vegetable oil
2 -1/2 lb. canned, diced tomatoes, drained
8 oz. California ripe olives, wedged, drained
2 tbsp. balsamic vinegar
1 tbsp. fresh rosemary, chopped
4 garlic cloves, minced
3 oz. Parmesan cheese, shredded
3 lb. egg noodles
Chopped parsley, grated Parmesan and whole olives, optional


  1. Season turkey with salt and pepper.  In a stockpot, heat oil. Cook turkey in hot oil until browned on all sides.
  2. Add tomatoes, olives, balsamic, rosemary and garlic. Cover and simmer 30 min. until turkey is tender. Let cool in sauce.
  3. Remove turkey from sauce. Cut into thick slices and lay, partially overlapping in steam table pan. Pour sauce over turkey and sprinkle with cheese.
  4. Cook noodles until tender, drain.
  5. Portion 1-1/2 cups noodles on each plate. Top with 2 slices turkey. Garnish with parsley, cheese and whole olives, if desired.

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