Title: Turkey Primavera
Categories: Poultry Dec Toh
Yield: 6 Servings

1/4	c	All-purpose flour
2	ts	Minched fresh parsley
1 1/2	lb	Turkey tenderloins, cubed
2	tb	Olive or vegetable oil
1/2	c	Chicken broth
1	c	Sliced fresh mushrooms
1	md	Onion, chopped
4		Garlic cloves, minced
1/2	md	Green pepper, chopped
1	cn	(14-1/2 oz) beef broth
3/4	c	Tomato puree
1/2	ts	Dried thyme
1/2	ts	Dried rosemary, crushed
1/2	ts	Dried basil
1		Bay leaf
1/4	ts	Salt
1/8	ts	Pepper
		Hot cooked fettuccine or
		Spaghetti
		Parmesan cheese, optional

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 3-4 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. Remove the bay leaf. Serve over pasta; sprinkle with Parmesan if desired. Yield: 4-6 servings.

Taken from Taste of Home December/January 1996 issue

Enjoy!

From: Ssparks1

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