Roast Pepper & Turkey Stroganoff
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Roast Pepper & Turkey Stroganoff

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time Less than 1 hour PTM
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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.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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