1
lb. fresh turkey breast slices, cut into 1/4- inch-thick strips
3/4
teaspoon salt
1/8
teaspoon pepper
1
red bell pepper, thinly sliced
1
medium zucchini, julienne-cut (2x1/8x1/8-inch)
3
Italian plum tomatoes, thinly sliced
1
to 2 teaspoons chopped fresh rosemary or 1/4 to 3/4 teaspoon dried rosemary leaves, crushed
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Steps
1
Cook couscous as directed on package. Cover to keep warm.
2
Meanwhile, in small bowl, combine wine and cornstarch; blend well. Set aside.
3
Heat oil in large skillet or wok over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add turkey, salt and pepper; cook and stir 5 to 7 minutes or until turkey is no longer pink.
4
Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
5
Stir wine mixture until smooth. Add wine mixture, tomatoes and rosemary to skillet. Cook and stir until sauce is bubbly and thickened. Serve with couscous.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
850mg
35%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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