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Ingredients
1 large onion, coarsely chopped
2 tablespoons olive oil
1 teaspoon sweet Hungarian paprika
1 pound boneless turkey breasts
1 large tomato, cubed
¼ cup dry white wine or vermouth
1 ½ teaspoons fresh minced rosemary or ½ teaspoon dried
1 tablespoon capers
2 tablespoons tomato paste
½ cup plain yogurt
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
12 grams carbs; 104 milligrams cholesterol; 402 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 3 grams fiber; 785 milligrams sodium; 36 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop onion and saute in hot oil with paprika. Slice turkey thin and add to onion; cook until meat loses its pink color.
- Step 2
Cube tomato coarsely and mince rosemary; add to turkey with wine, and capers. Cook quickly to reduce wine.
- Step 3
Stir in tomato paste and heat through.
- Step 4
Stir in yogurt and heat through but do not boil. Season to taste with salt and pepper.
Private Notes