Turkey Andalusia
By BobLongo
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Ingredients
- 1 pound turkey or chicken cutlets
- 2 tablespoons olive oil
- 1 large onion, sliced and separated into rings
- 1 medium green pepper cut in strips
- 1 medium red pepper cut in strips
- 1 large clove garlic, minced
- 2 cups water
- 1 tablespoon tomato paste
- 2 teaspoons Herb-Ox® Instant Chicken Style Bouillon (or 2 Bouillon cubes)
- 1/2 teaspoon basil, crushed or 2 teaspoons chopped fresh basil
- 1/8 teaspoon pepper
- 1 package (10 ounces) frozen artichoke hearts
- 2 tablespoons all-purpose flour
- 2 cups hot cooked pasta
Details
Preparation
Step 1
In large skillet, brown turkey in oil on both sides. Add onion, peppers and garlic. Sauté several minutes to soften vegetables.
2. Add ½ cups water, bouillon, basil and pepper. Bring to boil. Reduce heat and simmer, covered, for 5 minutes.
3. Add artichokes and cook 0 minutes longer or until turkey is tender.
4. Blend flour and remaining i/2 cup water until dissolved. Stir into sauce and cook, stirring, until sauce is thickened and smooth.
5. Serve over pasta.
Makes 4 servings (about 340 calories per serving).
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