Recipe

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• 1 1/2 lbs turkey tenderloins , cut into 3/4 inch pieces
• 1 red bell pepper , cut into short, thin strips
• 1 1/4 cups chicken broth, divided
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 3/4 tsp crushed red pepper flakes
• 1/4 tsp salt (or less )
• 2 tbsp cornstarch
• 3 green onions , cut into 1/2 inch pieces
• 1/3 cup creamy peanut butter
• 12 oz cooked vermicelli or 12 oz angel hair pasta
• 3/4 cup peanuts or 3/4 cup cashews, chopped
• 3/4 cup cilantro, chopped

• 1 Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes, and salt in slow cooker.
• 2 Cover and cook on LOW 3 hours.
• 3 Mix cornstarch with remaining 1/4 cup of broth in small bowl until smooth.
• 4 Turn slow cooker to HIGH.
• 5 Stir in green onions, peanut butter, and cornstarch mixture.
• 6 Cover and cook 30 minutes on high or until sauce is thickened and turkey is no longer pink in center and stir well.
• 7 Serve over noodles and sprinkle with chopped nuts and cilantro.