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Turkey Primavera


  • 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


  • 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.

Nutrition Facts

1 each: 215 calories, 7g fat (1g saturated fat), 56mg cholesterol, 494mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 29g protein.


Average Rating:
  • Flora Colboch
    Aug 2, 2010

    This has the most amazing flavor. I use chicken breast to make it more handy. It is a family favorite at our house!

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