(20-ounce) package JENNIE-O® Extra Lean Turkey Breast Tenderloins, thinly sliced
slices JENNIE-O® Turkey Bacon
cups low-sodium chicken broth
teaspoons olive oil
cups sliced cremini mushrooms
cup finely chopped onion
garlic cloves, minced
cups arborio rice
cup dry white wine
teaspoons chopped fresh thyme
cup frozen green peas
cup finely grated Parmesan cheese
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Set aside.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Set aside.
In saucepan bring broth to boil. Cover and reduce heat to low.
In large saucepan over medium heat, heat olive oil. Add mushrooms and cook 5 minutes or until lightly browned.
Melt butter in same saucepan over medium heat.
Add onion and garlic.
Cook, stirring, 5 minutes until onion is softened.
Stir in rice and wine; stir constantly until all rice is absorbed.
Add broth, 1 cup at a time, stirring constantly until all wine is absorbed before adding another cup. It is important broth is hot. Continue cooking until rice is tender and all broth is used.
Stir in turkey, bacon, thyme and peas. Stir until hot. Remove from heat. Stir in Parmesan cheese.