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.
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Roast spring veggies in olive oil and herbs before tossing with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. Any of your favorite spring vegetables will do! A beautiful and refreshing dish. Get the recipe for No-Cream Pasta Primavera:
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Turkey Primavera Recipe and Cooking for a Flavorful Feast
full recipe:
Description: Dive into the world of Turkish cuisine with our step-by-step Turkey Primavera recipe. Discover the art of blending fresh vegetables, aromatic herbs, and Mediterranean flair to create a mouthwatering pasta dish that's a true celebration of flavors. Embark on a culinary journey that will transport your taste buds to the heart of Turkey.