Turkey Primavera - cooking recipe

Ingredients

1 1/2 lbs turkey tenderloins
1/4 cup all-purpose flour
2 teaspoons minced fresh parsley
2 tablespoons olive oil
1 medium onion
1/2 medium green pepper
1/2 cup chicken broth
1 cup sliced fresh mushrooms
2 teaspoons minced garlic
1 (14 1/2 ounce) can beef broth
3/4 cup tomato puree
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb fettuccine

Preparation

Cube turkey.
Combine flour and parsley.
Add turkey cubes and toss to coat.
Heat the oil in a skillet and brown the turkey, remove with a slotted spoon and set aside.
Chop the onion and pepper and combine in the same skillet with the next three ingredients.
Cook and stir for 3-4 minutes.
Add the next 8 ingredients and cook and stir until sauce reaches the desired consistency, about 20-25 minutes.
Meanwhile cook the fettuccine according to the package directions.
Add the turkey back to the skillet and heat through.
Remove the bay leaf.
Drain and rinse the fettuccine.
Serve the sauce over the pasta.
Sprinkle with your choice of Italian cheese if desired.