Turkey Primavera

• 1/4 cup all-purpose flour
• 2 teaspoons minced fresh parsley
• 1-1/2 pounds turkey breast tenderloins, cubed
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 medium green pepper, chopped
• 1 can (14-1/2 ounces) beef broth
• 3/4 cup tomato puree
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 1 bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Hot cooked fettuccine or spaghetti
• Parmesan cheese, optional

1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired.

allpurpose, parsley, turkey breast tenderloins, olive oil, chicken broth, mushrooms, onion, garlic, green pepper, beef broth, tomato puree, thyme, rosemary, basil, bay leaf, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-primavera/ (may not work)