Roast Pepper and Turkey Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Canola Oil 1 cup Mushrooms, fresh,pieces or slices 1/2 cup dry White Wine1/4 cup Tomato Paste 1/4 cup Chopped fresh Parsley1 (24 oz )Package Jennie-O Savory Roast Turkey Breast Tenderloin, cut into strips4 cloves Garlic,minced 1 cup low sodium chicken broth2 roasted red peppers, cut into strips16 oz Egg Noodles Cooked
In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from pan; keep warm.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
Stir in parsley. Serve over hot cooked noodles.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TOMWAMP.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
Stir in parsley. Serve over hot cooked noodles.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TOMWAMP.
Nutritional Info Amount Per Serving
- Calories: 472.5
- Total Fat: 9.1 g
- Cholesterol: 117.2 mg
- Sodium: 717.9 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 3.5 g
- Protein: 34.5 g
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