1/4 cup all-purpose flour 2 teaspoons fresh parsley
minced 1 1/2 pounds turkey tenderloins :
cubed 2 Tablespoons olive or vegetable oil 1/2 cup chicken broth 1 cup fresh mushrooms
sliced 1 medium onion :
chopped 4 cloves garlic
minced 1/2 medium green pepper :
chopped 14 1/2 ounces beef broth 3/4 cup tomato puree 1/2 teaspoon each: dried thyme, rosemary and 1 bay leaf 1/4 teaspoon salt 1/8 teaspoon 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 cheese if desired. Yield 4-6 servings.
How To make Turkey Primavera's Videos
Pasta Primavera Recipe
Today I would like to share with you my Pasta Primavera Recipe.
Written recipe:
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Turkey Fettuccine Primavera
Thinly sliced turkey is a great protein addition to fettuccine primavera. With the colours of spring in each bite, this dish will have all the classic flavour simply lightened up.
Turkey Primavera Recipe
Delicious Pasta Primavera Recipe from Eden Valley Farms.
Turkey Pasta Primavera
The easiest pasta recipe you'll ever make. 4 easy steps and dinner is on the table in no time
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How to Make Pasta Primavera Better than Tasty
How to make pasta primavera. Pasta primavera is pasta made with vegetable of your choice. Pasta primavera recipe was invented in 1970 by restaurateur Sirio Maccioni and got famous in his restaurant Le Cirque. Pasta primavera is very easy to make and very delicious. For the vegetable for pasta primavera you can just use whatever you have in a fridge. Follow my step-by-step recipe how to make pasta primavera and enjoy.
Pasta primavera ingredients: 10 oz Linguine Pasta 2 garlic cloves Small broccoli 1 zucchini 6 asparagus 4 mushrooms 8 oz cherry tomatoes Fresh basil ½ cup Parmigiano-Reggiano ½ cup heavy cream
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