Turkey Primavera

• 1/4 cup flour, all-purpose
• 2 teaspoons parsley leaves fresh, minced
• 1 1/2 pounds turkey tenderloin cubed
• 2 tablespoons olive oil or vegetable oil
• 1/2 cup chicken broth
• 1 cup mushrooms fresh, sliced
• 1 medium onions chopped
• 4 cloves garlic minced
• 1/2 medium green bell peppers chopped
• 14 1/2 ounces beef stock
• 3/4 cup tomato puree (passata)
• 1/2 teaspoon thyme dried
• 1/2 teaspoon rosemary leaves
• 1 each bay leaves
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 1 x pasta, fettuccine or spaghetti, hot cooked
• 1 x parmesan, parmigiano-reggiano cheese, grated optional

1. Combine flour and parsley; add turkey and toss to coat.
2. In a skillet, brown turkey in oil; remove with a slotted spoon and set aside.
3. In the same skillet, combine chicken broth, mushrooms, onion garlic and green pepper.
4. Cook and stir for 3 to 4 minutes.
5. Add beef broth, tomato puree and seasonings.
6. Cook and stir for 20 to 25 minutes or until sauce is desired consistency.
7. Add turkey; heat through.
8. Remove the bay leaf.
9. Serve over pasta; sprinkle with cheese if desired.

flour, parsley, turkey tenderloin, olive oil, chicken broth, mushrooms, onions, garlic, green bell peppers, beef stock, tomato puree, thyme, rosemary, bay leaves, salt, black pepper, pasta, parmesan

Taken from recipeland.com/recipe/v/turkey-primavera-33681 (may not work)