2 packs (2 1/2 lb total) Butterball Mesquite Griller Chops

1 package fresh bowtie pasta (we tried out a handmade pasta I found at the closeout discount store)

Torina Pasta Trio

1/4 c. Lawry’s sun dried Tuscan marinade (spicy – use less if you’re not into heat)

1/4 c. butter

1/4 c. Parmesan cheese

3 Tbsp. pesto

1 Tbsp. minced garlic

4 Tbsp. olive oil


Heat water for noodles.

Place two skillets over medium high heat and coat with a little olive oil.  Place turkey chops in skillets and pour marinade over.

Turn chops regularly while pasta cooks (about 10 minutes).

Drain pasta and add in butter, pesto, garlic, Parmesan cheese and olive oil .  Mix and serve with chops!