tablespoons olive oil, divided
(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, cut into 2-inch pieces
medium onions, chopped
medium carrots, chopped
garlic cloves, minced
teaspoon ground cumin
cup dry white wine
cup reduced-sodium chicken broth
tablespoons tomato paste
teaspoons chopped fresh rosemary
teaspoons finely grated lemon zest
salt and freshly ground pepper, if desired
(15-ounce) can garbanzo beans, drained and rinsed
cup chopped fresh parsley
crusty bread, if desired
Heat oven to 375°F.
Heat 1 tablespoon oil in skillet over medium-high heat. Add turkey tenderloins pieces in batches. Cook, stirring occasionally, 5 minutes or until browned; set aside.
Heat remaining oil. Add onion, carrots and garlic. Cook, stirring occasionally, 5 minutes or until onion is softened. Add flour and stir 1 minute. Add cumin; cook 1 minute or until fragrant.
Stir in wine, broth, tomato paste, rosemary, lemon and salt and pepper, if desired. Return turkey to skillet. Stir until well combined. Bring to a boil. Place mixture in 9 x 13-inch baking dish.
Bake 40 minutes or until sauce is thickened.
Stir in beans. Return to oven 5 minutes or until beans are hot. Stir in parsley.
Always cook turkey to well-done, 165°F. as measured by a meat thermometer. Serve with crusty bread, if desired.