Tuscan-Style Tomato Garlic Basil Turkey with Creamy Pasta

1. Heat 2 tablespoons oil in a non-stick skillet over medium high heat.

2. Add all turkey cutlets to the pan. Sear and brown one side, approximately 2-3 minutes. Flip cutlets over and cook an additional 2-3 minutes.

3. Pour contents of sauce packet over the top of the turkey cutlets and stir.

4. Continue to simmer cutlets and sauce until the cutlets reach a minimum internal temperature of 165°F as measured by a meat thermometer (approximately additional 3-4 minutes).

5. For the creamy pasta: cook pasta according to package directions.

6. To make the sauce, place the butter in a sauce pan over medium heat. Once melted add the garlic and cook until lightly brown, approximately 2 minutes.

7. Add the heavy cream and bring to a boil. Once it comes to a boil reduce heat and stir in the Parmesan cheese. Cook until melted.

8. Season with salt and pepper, then stir in the sun-dried tomatoes and the spinach. Cook until the spinach wilts, approximately 5 additional minutes.

9. Mix sauce with the cooked pasta. Serve pasta, turkey and sauce with garlic bread.