1/4 cup all-purpose flour

2 teaspoons fresh parsley -- minced

1 1/2 pounds turkey tenderloins -- cubed

2 Tablespoons olive or vegetable oil

1/2 cup chicken broth

1 cup fresh mushrooms -- sliced

1 medium onion -- chopped

4 cloves garlic -- minced

1/2 medium green pepper -- chopped

14 1/2 ounces beef broth

3/4 cup tomato puree

1/2 teaspoon each: dried thyme, rosemary and

1 bay leaf

1/4 teaspoon salt

1/8 teaspoon pepper

Hot cooked fettuccine or spaghetti Parmesan cheese -- optional

Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil; remove with a slotted spoon and set aside. In the same skillet, combine chicken broth, mushrooms, onion garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency. Add turkey; heat through. Remove the bay leaf. Serve over pasta; sprinkle with cheese if desired.

Yield 4-6 servings.