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Turkey Primavera

 Turkey Primavera
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
4-6 ServingsPrep: 25 min. Cook: 20 min.

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

  • 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 of 2

Turkey Primavera (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.