Cajun Turkey with Roasted Pepper Penne
Spicy Cajun-Spiced Turkey Medallions with Creamy Roasted Pepper Penne
Ingredients:
1 lb turkey breast tenderloins
2 tablespoons olive oil, divided
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
12 oz penne pasta
2 red bell peppers
1 yellow bell pepper
1 medium onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup low-sodium chicken broth
½ cup plain Greek yogurt (full-fat works best)
3 oz reduced-fat cream cheese, softened
¼ cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese
Red pepper flakes, for garnish (optional)
Directions:
Preheat oven to 425°F (220°C). Place whole bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are charred and blistered.
Remove peppers from oven, place in a bowl, and cover with plastic wrap. Let steam for 10 minutes, then peel off the skins, remove seeds, and slice into strips.
While peppers are roasting, slice turkey tenderloins into medallions about ½-inch thick. In a bowl, combine Cajun seasoning, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Coat turkey medallions evenly with the spice mixture.
Cook penne pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey medallions for 3-4 minutes per side, or until cooked through (internal temperature of 165°F). Remove from skillet and set aside.
In the same skillet, add remaining olive oil. Sauté onion for 3-4 minutes until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
Add roasted pepper strips and cherry tomatoes to the skillet. Pour in chicken broth and bring to a simmer for 5 minutes.
Reduce heat to low and stir in Greek yogurt and cream cheese until smooth. If sauce is too thick, add some of the reserved pasta water to reach desired consistency.
Add cooked penne to the sauce, tossing to coat evenly. Stir in fresh basil, parsley, and lemon juice.
Slice the turkey medallions and arrange over the pasta. Sprinkle with Parmesan cheese and red pepper flakes if desired.
Serve immediately, garnished with additional fresh herbs.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 485 kcal | Servings: 4 servings