Turkey Tenderloins and Mixed Sweet Peppers

Bell peppers and herbs add fresh flavor to this easy turkey dish.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

1
lb turkey breast tenderloins
3
medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
2/3
cup chicken broth
1
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
3
tablespoons white wine vinegar
1
tablespoon cornstarch

  • 1 Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.
  • 2 Add bell peppers to skillet. Cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and red pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.
  • 3 Remove turkey from skillet; keep warm. Push bell peppers from center of skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
370mg
370%;
Total Carbohydrate
9g
9%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
110%;
Calcium
2%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.