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servings:4
cook time:25min
Ingredients
2 tablespoons olive oil or cooking oil
2 medium red or yellow sweet peppers, chopped
1/2 cup finely chopped onion
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
2 turkey breast tenderloins (about 1 pound total)
3 cups hot cooked mafalda or fettuccine
2 tablespoons finely shredded fresh basil
cook time:25min
Ingredients
2 tablespoons olive oil or cooking oil
2 medium red or yellow sweet peppers, chopped
1/2 cup finely chopped onion
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
2 turkey breast tenderloins (about 1 pound total)
3 cups hot cooked mafalda or fettuccine
2 tablespoons finely shredded fresh basil
Directions
For sauce, in a large skillet heat 1 tablespoon of the oil over medium heat. Add sweet peppers and onion. Cook about 10 minutes or until vegetables are very tender, stirring occasionally. Transfer vegetables to a food processor bowl or blender container; add broth, salt, and black pepper. Cover and process or blend until mixture is smooth. Return to skillet; set aside.
In a small bowl combine the remaining 1 tablespoon oil and garlic. Brush over turkey.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place turkey on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until turkey is tender and no longer pink.
Cut the turkey into slices. Reheat the sauce. Serve the turkey and sauce over pasta. Sprinkle with basil. If desired, garnish with additional basil. Makes 4 servings.
For sauce, in a large skillet heat 1 tablespoon of the oil over medium heat. Add sweet peppers and onion. Cook about 10 minutes or until vegetables are very tender, stirring occasionally. Transfer vegetables to a food processor bowl or blender container; add broth, salt, and black pepper. Cover and process or blend until mixture is smooth. Return to skillet; set aside.
In a small bowl combine the remaining 1 tablespoon oil and garlic. Brush over turkey.
In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place turkey on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until turkey is tender and no longer pink.
Cut the turkey into slices. Reheat the sauce. Serve the turkey and sauce over pasta. Sprinkle with basil. If desired, garnish with additional basil. Makes 4 servings.
(Collect From Shine)
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