Tuscan Turkey and White Bean Skillet

Tuscan Turkey and White Bean SkilletMakes 6 servings


1 teaspoon dried rosemary, divided

1/2 teaspoon garlic salt

1/2 teaspoon black pepper, divided

1 pound turkey breast cutlets, pounded to 1/4-inch thickness

2 teaspoons coconut oil, divided

1 can (about 15 ounces) no salt added navy beans or Great Northern beans, rinse and drained

1 can (about 14 ounces) fire roasted diced tomatoes

1/4 cup grated parmesan cheese


1. Combine 1/2 teaspoon rosemary, garlic salt and 1/4 teaspoon peppers in small bowl; mix well and sprinkle over turkey 2. Heat 1 teaspoon oil in nonstick skillet over medium heat. Add half of turkey; cook 2-3 minutes per side or until cooked through (165*F). Transfer to large platter and tent with foil to keep warm. Repeat with remaining 1 teaspoon of oil and other half of turkey 3. Add beans, tomatoes, remaining 1/2 teaspoon rosemary and 1/4 teaspoon pepper to same skillet. Bring to boil over high heat. Reduce heat and simmer for 5 minutes. 4. To serve; spoon bean mixture over and around turkey. Sprinkle with parmesan cheese.

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