Black Forest Turkey Fusilli

Ingredients

• 24 oz, diced, medium cubes | Hickory Smoked Black Forest Turkey Breast
• 24 oz | Fusilli Pasta, cooked al dente
• 15 oz | Baby spinach, sliced
• 1/2 c | Olive Oil
• 12 oz | Cherry Tomatoes, halved
• 6 oz | Asiago Cheese, grated
• 1 | Red Onion, Medium, peeled
• 1 pkg | Basil, picked & chopped
• to taste | Pepper

Method

1. Cook the pasta in salted water to al dente and drain.
2. In a heavy bottom pot, add 2 Tbsp. oil and the onions.
3. Cook onions until they are softened.
4. Add the cherry tomatoes and remaining oil and cook until the tomatoes start to cook out (2 minutes).
5. Add the blanched pasta and baby spinach to the oil, onions and tomatoes.
6. Fold the pasta and diced Black Forest Turkey into the sauce and adjust seasonings to taste.
7. Fold in the chopped basil just before serving.
8. Portion pasta into bowls and garnish with Asiago Cheese.
9. Serve.