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.