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Publix Aprons Recipes

Turkey Asparagus Sauté With Tortellini and Classic Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare turkey through step 8 - 20 minutes
  • Prepare salad; complete turkey and serve - 10 minutes

  • Turkey Asparagus Saute

    Turkey Asparagus Sauté With Tortellini

    1 pound turkey tenderloin
    2 tablespoons quick-mixing flour
    1 teaspoon seasoned salt
    large zip-top bag
    1 tablespoon garlic butter
    1 pound fresh asparagus
    1 (9-ounce) package refrigerated three-cheese tortellini
    1 lemon
    1 (16-ounce) jar Alfredo sauce


    1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for tortellini.
    2. Cut turkey into bite-size pieces; wash hands. Preheat large sauté pan on medium-high 2–3 minutes.
    3. Place flour and seasoned salt in zip-top bag and shake to mix. Add turkey; seal tightly and shake to coat.
    4. Place butter in pan and swirl to coat. Using tongs, add turkey and cook 3 minutes, stirring occasionally to brown on all sides.
    5. Wash cutting board and hands with hot, soapy water. Rinse asparagus and cut 1–2 inches from the base of each spear and discard. To do this quickly, group half the spears together, align the ends and slice with a sharp knife. Cut remaining asparagus into 1-inch pieces.
    6. Stir tortellini into boiling water. Boil 7–9 minutes, stirring occasionally, until tender.
    7. Add asparagus to turkey; cover and cook 3 minutes, stirring occasionally.
    8. Rinse lemon, then cut in half and squeeze juice into turkey. Stir in Alfredo sauce; reduce heat to low, cover and cook 6–8 minutes, stirring occasionally.
    9. Drain tortellini and return to pan. Stir turkey mixture into tortellini and serve.

    CALORIES (per 1/4 recipe) 619kcal; FAT 34g; CHOL 164mg; SODIUM 1483mg; CARB 43g; FIBER 3g; PROTEIN 37g; VIT A 22%; VIT C 49%; CALC 22%; IRON 17%

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    Classic Salad

    1/2 cup grape tomatoes
    6 cups Italian blend salad (3/4 bag)
    1/4 cup lite burgundy basil vinaigrette
    1/4 cup seasoned croutons


    1. Rinse tomatoes.
    2. Place salad blend in large salad bowl. Add dressing and toss to mix well.
    3. Top with tomatoes and croutons. Serve.

    CALORIES (per 1/4 recipe) 62kcal; FAT 3g; CHOL 0mg; SODIUM 222mg; CARB 7g; FIBER <1g; PROTEIN 1g; VIT A 30%; VIT C 28%; CALC 2%; IRON 4%

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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.


    Add to your grocery list 1 tbsp garlic butter
    Add to your grocery list 1 (9-oz) package refrigerated three-cheese tortellini

    Dry Grocery
    Add to your grocery list 1 (16-oz) jar Alfredo sauce with portabella mushrooms
    Add to your grocery list 1/4 cup Burgundy basil vinaigrette salad dressing
    Add to your grocery list large zip-top bag
    Add to your grocery list 2 tbsp quick-mixing flour
    Add to your grocery list 1/4 cup seasoned croutons

    Add to your grocery list 1 lb turkey tenderloin

    Add to your grocery list 6 cups (3/4 bag) Italian blend salad
    Add to your grocery list 1 lb fresh asparagus
    Add to your grocery list 1/2 cup grape tomatoes
    Add to your grocery list 1  lemon
    Add to your grocery list 1 tsp seasoned salt

    Suggested Items
    Add to your grocery list lemon creme pound cake
    Add to your grocery list sourdough bread
    Add to your grocery list crumbled blue cheese

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    Utensils & Cookware

    • large sauté pan with lid
    • large saucepan with lid
    • large salad bowl
    • colander
    • tongs
    • cooking spoon
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    To catch the seeds, squeeze the lemon into your hand letting the juice run through your fingers into the sauté pan.
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    Recipe Version poul0037