Turkey and Peppers

This colorful and scrumptious dish will be a show stopper at your next outdoor barbeque or evening dinner with the family and provides a healthy and nutritious meal for your friends and/or family!

Turkey and Peppers

Start to Finish: 25 minutes                      Makes: 4 servings

 4 ¼- to 3/8-inch turkey breast slices (about 12 ounces total)

Salt

Black pepper

1-tablespoon olive oil

2 medium red, yellow, and/or green sweet peppers cut into thin strips

1 medium onion, halved lengthwise and sliced

1 fresh jalapeno chile pepper, seeded and thinly sliced

¾ cup chicken broth

1-tablespoon all-purpose flour

1-teaspoon paprika

Hot cooked rice (optional)

1)            Sprinkle turkey lightly with salt and black pepper. In a large nonstick skillet cook turkey in hot oil over medium-high heat for 4 to 5 minutes or until turkey is tender and no longer pink (170 degrees), turning once. (If necessary, reduce heat to medium to prevent over browning.) Transfer turkey to a serving platter; cover and keep warm.

2)            Add sweet peppers, onion, and jalapeno pepper to skillet. Cook, covered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3)            In a screw top jar combine broth, flour, and paprika; shake well. Add to sweet pepper mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If desired, serve turkey on hot cooked rice. Spoon the sweet pepper mixture over turkey and rice. 

Nutrition Facts per serving:

167 cal., 5g total fat (1g sat. fat), 51mg chol., 260mg sodium, 8g carbo., 2g fiber, 22g protein

Daily Values: 75% vit. A, 194% vit. C, 3% calcium, 9% iron