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Source: 99% Fat-Free, Healthy Cooking

Serve with our Chive Noodles.
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Serves: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
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5 ounces (1 small) white onion
4 ounces (about 1) carrot
1 clove garlic
8 ounces (about 1) red bell pepper
7 ounces turkey breast tenderloin
2 tablespoons water
1/2 cup diced tomatoes, canned, drained
1/2 cup dry white wine
1/2 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon dried marjoram
1 teaspoon caraway seeds
1/2 cup non-fat cottage cheese
2 tablespoons skim milk

Peel and chunk the onion and carrot, peel the garlic, and trim and chunk the bell pepper. Combine in a food processor and pulse about 10 times to chop roughly. Cut the turkey into 3/4-inch cubes. Meanwhile, preheat a medium nonstick saucepan over medium-high heat.

Transfer the vegetables to the hot pan. Add the water, cover, and cook for about 5 minutes, until the vegetables are limp and tender. Stir in the turkey, tomatoes, wine, and seasonings. Cover, reduce the heat to medium-low, and simmer for 15 minutes.

Combine the cottage cheese and milk in the food processor or blender and process or blend until smooth.

Remove the pan from the heat and whisk in the cottage cheese and milk mixture.

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