Turkey a la pepper steak

Yield: 6 Servings

Measure Ingredient
1 pack Boneless turkey breast tenderloins
¼ teaspoon Salt
2 teaspoons Oil
1 cup Reduced-sodium chicken broth, divided
1 \N Jalapeno pepper; seeded and diced
1 \N Green bell pepper; cut in 1/2\" strips
1 \N Red bell pepper; cut in 1/2\" strips
1 medium Onion; cut in 1/2\" wedges
2 \N Garlic cloves; minced
1 tablespoon Worcestershire sauce
1 tablespoon Cornstarch
4 cups Cooked white rice; kept warm

In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add ¼ cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm.

Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender.

Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings.

Recipe by: The Turkey Store package Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997

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