Kitchen notes · a little help before you start
Turkey Breast in Fire Roasted Tomato Sauce
Turkey deserves a few evenings outside the holiday menu. Here it gets a creamy tomato sauce with a little smoky character and fresh basil to brighten it up. The browned edges peeking through the sauce make the whole skillet look pretty inviting.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Turkey
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Brown before simmering
Cook the turkey strips on both sides until golden, then set them aside while you start the sauce.
2. Smooth out the tomatoes
Pulse the fire-roasted tomatoes in a blender or food processor before adding them to the skillet.
3. Split the basil
Cook half the chopped basil with the garlic and keep the rest for the garnish.
Get to know the ingredients
Turkey breast strips
Cut the turkey into long strips as listed before seasoning and browning it.
Heavy cream
Stir the cream into the tomatoes before returning the turkey for its simmer.
Fire-roasted tomatoes
Blend the tomatoes until smooth; they form the base of the cream sauce.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Turkey Breast in Fire Roasted Tomato Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fresh basil at the end
Scatter the remaining basil over the turkey and serve with the suggested rice or pasta.
A little more help as you go
Taste the sauce
Check the seasoning after stirring in the tomatoes and cream, and adjust it before adding turkey.
Another breast option
Chicken breast is a listed alternative if that's what you'd like to use.
A few questions you might have
Can I use chicken instead?
Yes, you can use chicken breast instead of turkey.
Do I leave the turkey in while making the sauce?
Set it aside after browning and return it once the tomatoes and cream are combined.
Should the tomatoes stay chunky?
Pulse them until smooth before they join the garlic and basil in the skillet.
When do I add the basil?
Half cooks with the garlic; the remaining half goes over the finished turkey.
What goes underneath the sauce?
Rice or pasta are the suggested accompaniments for the turkey and creamy tomato sauce.
Any more cooking tips?
Chicken breast can be used instead of turkey breast. Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
