1 lb. whole wheat penne pasta (cooked and drained)
2 tbsp olive oil
10 to 15 cherry or grape tomatoes (cut in half)
1/2 cup pesto pasta sauce
1 whole fresh mozzarella ball (cut into 1/2 inch cubes)
Cracked black pepper
6 leaves of fresh basil
Place the freshly cooked pasta into a large mixing bowl and keep warm.
In a pan over medium heat, add olive oil and the Olive Oil & Herbs turkey cutlets. Cook uncovered for 3 minutes on each side, until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
Add the cherry tomatoes to the pan the cutlets were cooked in and cook over medium heat until just warmed, then add the pesto sauce, mozzarella and cracked pepper.
Add to the pasta bowl and toss well with the torn basil pieces.
Divide between three warmed bowls, top with turkey cutlets and serve.