4 boneless, skinless turkey breast halves, skin and fat
1 (16 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can tomato paste
1 (6.5 ounce) can tomato paste with onion
1 egg
1 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoons white sugar
1 teaspoon dried parsley
In a large bowl, mix the tomato paste, tomato paste with onion, egg, oil, salt and sugar. Mix well. Cover and refrigerate about 2 hours.
Lightly oil a large pot.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and transfer to saucepan.
Dredge turkey in egg and tomato sauce mixture.
Pour in tomatoes, tomato paste and onion and sprinkle with parsley.
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