3 tablespoons of olive oil
2 cloves of garlic, finely minced
6 Roma tomatoes, peeled and seeded
¼ cup of fresh basil, chopped
16 ounces of package penne (or rigatoni) pasta, cooked
4 ounces Romano Cheese, shredded
In a large non-stick skillet, heat olive oil and sauté garlic for 1 minute.
Add turkey breast and cook for 5 minutes or until meat reaches a minimum of 165º F. Transfer to a bowl.
Sauté tomatoes in the same skillet for approximately 4 minutes, tossing in basil and pasta until well heated.
Add the contents of the skillet into a bowl and toss until well mixed. Transfer to plates and sprinkle generously with Romano cheese, serving with a crunchy leaf side salad.