Turkey Primavera
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
parsley leaves
fresh, minced |
|
| 1 ½ | pounds |
turkey tenderloin
cubed |
* |
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| ½ | cup |
chicken broth
|
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| 1 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| ½ | medium |
green bell peppers
chopped |
|
| 14 ½ | ounces |
beef stock
|
|
| ¾ | cup |
tomato purée (passata)
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
pasta, fettuccine
or spaghetti, hot cooked |
*
|
| 1 | x |
Parmesan cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
parsley leaves
fresh, minced |
|
| 680.4 | g |
turkey tenderloin
cubed |
* |
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 118 | ml |
chicken broth
|
|
| 237 | ml |
mushrooms
fresh, sliced |
|
| 1 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 0.5 | medium |
green bell peppers
chopped |
|
| 419.1 | ml/g |
beef stock
|
|
| 177 | ml |
tomato purée (passata)
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
pasta, fettuccine
or spaghetti, hot cooked |
*
|
| 1 | x |
Parmesan cheese
optional |
*
|
Directions
Combine flour and parsley; add turkey and toss to coat.
In a skillet, brown turkey in oil; 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 to 4 minutes.
Add beef broth, tomato purée and seasonings.
Cook and stir for 20 to 25 minutes or until sauce is desired consistency.
Add turkey; heat through.
Remove the bay leaf.
Serve over pasta; sprinkle with cheese if desired.
