How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turkey Provençal?

You need 9 ingredients. The key ingredients include: 8 ounces angel hair pasta, uncooked, Olive oil-flavored vegetable cooking spray, 1 teaspoon olive oil, 1 1/2 cups coarsely chopped onion (about 1 medium), and more.

Is Turkey Provençal suitable as meat & poultry?

Yes, Turkey Provençal falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Turkey Provençal?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Provençal Recipe

Name: Turkey Provençal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces angel hair pasta, uncooked; Olive oil-flavored vegetable cooking spray; 1 teaspoon olive oil; 1 1/2 cups coarsely chopped onion (about 1 medium); 1 pound turkey tenderloins, cut into 1-inch pieces; 1 teaspoon minced garlic (about 2 cloves); 1 large zucchini, cut into 1/2-inch pieces; 2 cups low-fat mushroom and sweet pepper pasta sauce; 1/4 cup grated Parmesan cheese

Turkey Provençal – a delicious recipe with hair pasta, Olive oil, olive oil, onion, turkey, garlic. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

8 ounces angel hair pasta, uncooked
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 1/2 cups coarsely chopped onion (about 1 medium)
1 pound turkey tenderloins, cut into 1-inch pieces
1 teaspoon minced garlic (about 2 cloves)
1 large zucchini, cut into 1/2-inch pieces
2 cups low-fat mushroom and sweet pepper pasta sauce
1/4 cup grated Parmesan cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
531 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Turkey Provençal

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