Search
by Ingredient

Turkey Primavera

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Kaz

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¼ 59
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, minced
1 ½ 680.4
POUNDS G TURKEY TENDERLOIN
cubed *
2 3E+1
TABLESPOONS ML OLIVE OIL
or vegetable oil
½ 118
CUP ML CHICKEN BROTH
1 237
CUP ML MUSHROOMS
fresh, sliced
1 1
MEDIUM MEDIUM ONIONS
chopped
4 4
CLOVES CLOVES GARLIC
minced
½ 0.5
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
14 ½ 419.1
OUNCES ML/G BEEF STOCK
¾ 177
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
1 1
EACH EACH BAY LEAVES *
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 1
X X PASTA, FETTUCCINE
or spaghetti, hot cooked *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 211 32% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 424mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 7% Vitamin C 39%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

    Email this recipe