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Turkey Primavera Recipe

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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

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Turkey Primavera Recipe

Prep: 25 min. Cook: 20 min.

Yield: 4-6 Servings

25 20 45

Ingredients

1/4 cup 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

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.
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. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 215 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 494 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Turkey Primavera in Taste of Home December/January 1996, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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