Frank's Recipes! Turkey and Peppers `la Orange

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Turkey and Peppers `la Orange

Easy enough for every day, yet impressive enough for guests, this dish offers a succulent orange-basil sauce.

3/4 cup frozen Florida Orange Juice Concentrate, thawed
2/3 cup reduced-sodium chicken broth or water
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick spray coating
1 pound turkey breast slices or tenderloins, cut 1/4" thick
1 teaspoon olive oil or cooking oil
1-1/2 cups thinly sliced red or green sweet pepper
1 medium onion, sliced and separated into rings
4 Florida Oranges, peeled, sliced, and seeded
Fresh basil sprigs
Hot cooked rice (optional)

For sauce, in a small bowl stir together thawed orange juice concentrate, broth, snipped basil, cornstarch, tarragon, salt, and black pepper. Set aside. Spray an unheated 12" skillet with non-stick coating. Rinse turkey; pat dry.

Heat skillet over medium heat. Add turkey slices and cook 3 to 5 minutes on each side or until no longer pink. Remove turkey slices to a platter; cover and keep warm.

Add oil to the skillet, if necessary. Add sweet pepper and onion slices to skillet; cook about 4 minutes or until vegetables are tender, stirring occasionally. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

To serve, arrange turkey and orange slices on a serving platter. Spoon vegetables onto platter and spoon sauce over all. Garnish with basil sprigs. If desired, serve with hot cooked rice.

Makes 4 servings.

NUTRITION FACTS PER SERVING (without rice): 266 cal., 23 g. pro., 40 g
carbo., 3 g total fat (0 g sat. fat), 55 mg cholesterol, 5 g dietary fiber,
331 mg sodium. Daily value: 222% vit. C, 33% vit. A, 61% folate, 33%
thiamine, 16% riboflavin, 47% niacin, 12% calcium, 11% iron, 44% potassium.