tablespoons vegetable oil, divided
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
ounces sliced mushrooms
garlic cloves, minced
cup dry white wine
cup low-sodium chicken broth
cup tomato paste
roasted red peppers, cut into strips
cup chopped fresh parsley
ounces thick egg noodles, cooked
In large skillet, heat 1 tablespoon oil over medium-high heat. Place tenderloins in hot skillet. Brown on both sides.
Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from pan; keep warm.
Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.
Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan.
Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.
Stir in parsley. Serve over hot cooked noodles.