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Roast Pepper & Turkey Stroganoff

  • 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
  1. In large skillet, heat 1 tablespoon oil over medium-high heat. Place tenderloins in hot skillet. Brown on both sides.
  2. 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.
  3. Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
  4. Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan.
  5. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
  6. Stir in parsley. Serve over hot cooked noodles.k.


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