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Turkey Primavera


Thursday, January 01, 2004
8 oz. pulled turkey meat
2 T. olive oil
1 medium zucchini chopped into small pieces
1 medium carrot chopped into small pieces
1/3 C. sliced mushrooms
1/2 C. chicken stock
1/3 C. heavy cream
5 oz. shredded Parmesan cheese
Basil, oregano and black pepper to taste
Heat olive oil in a saute pan. Add turkey, chopped vegetables and mushrooms. Add chicken stock and let reduce. Add cream, basil, oregano, black pepper and Parmesan cheese. Let simmer on low heat for 15-20 minutes.

Tastes great over rice, noodles or by itself.
Nutrition Facts:
Executive Chef Vito Randazzo, Doubletree Hotel, Downtown Tulsa
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