1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked
Directions
In large skillet, heat 1 tablespoon oil 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. Remove from pan; keep warm.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. 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.
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Roast Pepper & Turkey Stroganoff
By Terrie Lewis(2) | January 01, 2020
Ingredients
2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked
Directions
In large skillet, heat 1 tablespoon oil 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. Remove from pan; keep warm.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. 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.
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