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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We grow herbs and vegetables in our garden, so I incorporate them into recipes whenever possible. This creation has tender turkey and mushrooms, onions and green pepper covered in a zippy tomato sauce. It's become a real favorite among our family and friends. -Zita Wilensky, N. Miami Beach, Florida Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons minced fresh parsley |
1-1/2 pounds turkey breast tenderloins, cubed |
2 tablespoons olive oil |
1/2 cup chicken broth |
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
4 garlic cloves, minced |
1/2 medium green pepper, chopped |
1 can (14-1/2 ounces) 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 |
1/4 teaspoon salt |
1/8 teaspoon pepper |
hot cooked fettuccine or spaghetti |
parmesan cheese, optional |
Directions:
1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. 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.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired. Yield: 4-6 servings.
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