In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add 1/4 cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm. Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender. Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings. Recipe by: The Turkey Store package Posted to MC-Recipe Digest V1 #895 by email@example.com (Shermeyer-Gail) on Nov 09, 1997
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 122.7mg||4 %|
|Potassium 212.1mg||6 %|
|Total Carbohydrate 48.8g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 47.5g|
|Protein 4.8g||7 %|
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Calories per serving: 231
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