Ingredients
| 1/4 cup | all-purpose flour | | 2 tsp. | fresh parsley, minced | | 1-1/2 lb. | turkey tenderloins, cubed | | 2 tbsp. | olive or | | vegetable oil | | 1/2 cup | chicken broth | | 1 cup | sliced fresh mushrooms | | 1 | md. onion, chopped | | 4 cloves | garlic, minced | | 1/2 | md. green pepper, chopped | | 1 can (14-1/2 oz.) | beef broth | | 3/4 cup | tomato purée | | 1/2 tsp. | dried thyme | | 1/2 tsp. | rosemary | | 1 | bay leaf | | 1/4 tsp. | salt | | 1/8 tsp. | pepper | | Hot cooked fettuccine or | | spaghetti | | Parmesan cheese (optional) |
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Instructions
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 purée 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.
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