Turkey and Vegetable Saute Recipe

Name: Turkey and Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 8 ounces sliced turkey breast tenderloin; 1 14 1/2- to 15-ounce can tomatoes, drained, chopped; 1 small onion, thinly sliced; 1 bell pepper, thinly sliced; 4 mushrooms, thinly sliced; 1/2 cup dry white wine; 1/2 cup canned chicken broth; 2 garlic cloves, minced; 1/2 teaspoon dried thyme, crumbled

Servings: persons

1 tablespoon olive oil
8 ounces sliced turkey breast tenderloin
1 14 1/2- to 15-ounce can tomatoes, drained, chopped
1 small onion, thinly sliced
1 bell pepper, thinly sliced
4 mushrooms, thinly sliced
1/2 cup dry white wine
1/2 cup canned chicken broth
2 garlic cloves, minced
1/2 teaspoon dried thyme, crumbled

1
Heat oil in heavy large skillet over medium-high heat.
2
Season turkey slices with salt and pepper.
3
Add to skillet and saute until cooked through, about 3 minutes per side.
4
Transfer turkey to platter.
5
Cover with foil and keep warm.
6
Add remaining ingredients to skillet.
7
Simmer until vegetables are tender, about 10 minutes.
8
Season to taste with salt and pepper.
9
Spoon vegetable mixture over turkey and serve.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 8 ounces sliced turkey breast tenderloin, 1 14 1/2- to 15-ounce can tomatoes, drained, chopped, 1 small onion, thinly sliced, and more.

Yes, Turkey and Vegetable Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and Vegetable Saute

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