YIELD Makes 6 servings
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|1||package (about 1-1/2 pounds) turkey tenderloins, cut into 3/4-inch pieces|
|1||red bell pepper, cut into short, thin strips|
|1‑1/4||cups reduced-sodium chicken broth, divided|
|1/4||cup reduced-sodium soy sauce|
|3||cloves garlic, minced|
|3/4||teaspoon red pepper flakes|
|3||green onions, cut into 1/2-inch pieces|
|1/3||cup creamy or chunky peanut butter (not natural-style)|
|12||ounces hot cooked vermicelli pasta|
|3/4||cup peanuts or cashews, chopped|
|3/4||cup cilantro, chopped|
Slow Cooker Directions
- Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, pepper flakes and salt in slow cooker. Cover; cook on LOW 3 to 4 hours.
- Blend cornstarch and remaining 1/4 cup broth until smooth. Stir green onions, peanut butter and cornstarch mixture into slow cooker. Cover; cook on HIGH 30 minutes or until sauce is thickened. Stir well.
- Serve over vermicelli. Sprinkle with peanuts and cilantro.
|Serving Size:||1/6 of total recipe|
|Total Fat||19 g|
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