Turkey Primavera

Name: Turkey Primavera
Ingredients: 1/4 cup flour, all-purpose; 2 teaspoons parsley leaves fresh, minced; 1 1/2 pounds turkey tenderloin cubed; 2 tablespoons olive oil or vegetable oil; 1/2 cup chicken broth; 1 cup mushrooms fresh, sliced; 1 medium onions chopped; 4 cloves garlic minced; 1/2 medium green bell peppers chopped; 14 1/2 ounces beef stock; 3/4 cup tomato puree (passata); 1/2 teaspoon thyme dried; 1/2 teaspoon rosemary leaves; 1 each bay leaves; 1/4 teaspoon salt; 18 teaspoon black pepper; 1 x pasta, fettuccine or spaghetti, hot cooked; 1 x parmesan, parmigiano-reggiano cheese, grated optional

18 ingredients

9 steps

Ingredients

1/4 cup flour, all-purpose
2 teaspoons parsley leaves fresh, minced
1 1/2 pounds turkey tenderloin cubed
2 tablespoons olive oil or vegetable oil
1/2 cup chicken broth
1 cup mushrooms fresh, sliced
1 medium onions chopped
4 cloves garlic minced
1/2 medium green bell peppers chopped
14 1/2 ounces beef stock
3/4 cup tomato puree (passata)
1/2 teaspoon thyme dried
1/2 teaspoon rosemary leaves
1 each bay leaves
1/4 teaspoon salt
18 teaspoon black pepper
1 x pasta, fettuccine or spaghetti, hot cooked
1 x parmesan, parmigiano-reggiano cheese, grated optional

Directions

1

Combine flour and parsley; add turkey and toss to coat.
2

In a skillet, brown turkey in oil; remove with a slotted spoon and set aside.
3

In the same skillet, combine chicken broth, mushrooms, onion garlic and green pepper.
4

Cook and stir for 3 to 4 minutes.
5

Add beef broth, tomato puree and seasonings.
6

Cook and stir for 20 to 25 minutes or until sauce is desired consistency.
7

Add turkey; heat through.
8

Remove the bay leaf.
9

Serve over pasta; sprinkle with cheese if desired.