2 Turkey Breast Tenderloins

1 Summer Squash

1Zucchini Squash

1 Roma Tomato

2 T. Balsamic Vinegar

2 T. Olive Oil

1 T. Raw Honey

1/4 tsp. Crushed Red Pepper

2 servings Spinach Fettuccine Pasta

 

In small bowl, mix balsamic vinegar, 1 tbsp of oil, honey and crushed red pepper. Set aside. Heat oil in large skillet. Cut turkey into bite sized pieces. Cook in hot oil over med-high heat until no longer pink inside. Set aside and keep warm. Cut zucchini and squash lengthwise in half and in 1/4″ slices. Sautée in pan used for turkey ~3 min, or until tender. Set aside and keep warm. Cook pasta, drain. In skillet, mix pasta, turkey, zucchini and sauce. Cook until heated throughout. Serve and sprinkle with chopped tomatoes.