Roasted red peppers and turkey on a bed of noodles with a stroganoff sauce.

Roast Pepper & Turkey Stroganoff

Name: Roast Pepper & Turkey Stroganoff
Total time: 1 h
Yield: 6
Cuisine: American
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

Who knew you could have comfort food without the guilt? This home cooked Roast Pepper & Turkey Stroganoff features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles! Under 500 calories per serving.

Total Time

1 Hour

Serving Size

6 Servings

tablespoons vegetable oil, divided

(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips

ounces sliced mushrooms

garlic cloves, minced

1/2

cup dry white wine

cup low-sodium chicken broth

1/4

cup tomato paste

roasted red peppers, cut into strips

1/4

cup chopped fresh parsley

ounces thick egg noodles, cooked

In large skillet, heat 1 tablespoon oil over medium-high heat. Place tenderloins in hot skillet. Brown on both sides.

Add 1/3 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.

Stir in parsley. Serve over hot cooked noodles.

Calories

300

Protein

27g

Carbohydrates

33g

Fiber

Sugars