Turkey Penne with Fresh Tomatoes and Pancetta

In a large pot of salted water, cook penne until tender but firm to bite, about 10 to 11 minutes. Drain and set aside.

Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. If using bacon, drain on paper towels and wipe pan clean.

Cut breast into 4 thin cutlets approximately 1 cm (1/2”) thick.

Add turkey and butter to the skillet and brown, stirring often, 4 to 5 minutes. Add garlic and tomatoes. Cook for 5 to 7 minutes. Add cream and bring to boil. Reduce to simmer and cook 6 to 7 minutes until sauce is slightly thickened. Add pasta and cook 2 to 3 minutes.

Add fresh basil and season with salt and pepper. Toss well. Sprinkle with parmesan cheese, if desired.