Roast Pepper and Turkey Stroganoff
| Makes 6 servings | Prep time Under 30 minutes | Total time Less than 1 Hour |
Ingredients
2 tablespoons vegetable oil, divided
24-ounce package JENNIE-O TURKEY STORE® All Natural Boneless Turkey Tenderloins, cut into strips
8 ounces mushrooms, sliced
4 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken broth
1/4 cup tomato paste
1 cup roasted red peppers
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons low-fat sour cream
1/3 cup green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, chopped
16 ounces thick egg noodles
Directions
In a large skillet heat 1 tablespoon oil over medium-high heat. Add tenderloins in two batches. Cook the tenderloins as specified on the package. Always cook to well done, 165ËšF as measured by a meat thermometer. Remove from pan; keep warm.
Heat remaining oil in same skillet. Add mushrooms and garlic; cook for 5 minutes or until softened.
Add wine; simmer until reduce by half. Stir in broth, tomato paste, roasted peppers, salt and freshly ground pepper. 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 sour cream, green onions and parsley. Serve over hot cooked noodles.
