Yield: 6 servings.

1/4 cup all-purpose flour
2 teaspoons minced fresh parsley
1-1/2 pounds turkey tenderloin, trimmed and cubed
1 tablespoon olive or vegetable oil
1/2 cup low-sodium chicken broth
1 cup sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1/2 medium green pepper, chopped
1-3/4 cups low-sodium beef broth
3/4 cup tomato puree
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1 bay leaf
1/8 teaspoon pepper
Hot cooked fettuccine or spaghetti, optional

Combine flour and parsley; toss with turkey. In a skillet, brown turkey in oil; remove with a slotted spoon and set aside. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper; cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings; cook and stir for 20-25 minutes or until sauce is desired consistency. Add turkey; heat through. Remove the bay leaf. Serve over pasta if desired.

Summary
recipe image
Recipe Name
Turkey Primavera
Published On