Roast Pepper & Turkey Stroganoff
Nutritional Information
| Calories | 300 | Fat | 7g |
| Protein | 27g | Cholesterol | 50mg |
| Carbohydrates | 33g | Sodium | 900mg |
| Fiber | 2g | Saturated Fat | 1g |
| Sugars | 4g |
Ingredients
2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked
Directions
In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from pan; keep warm.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
Stir in parsley. Serve over hot cooked noodles.
