Turkey Tenderloins and Mixed Sweet Peppers

1 lb. turkey breast tenderloins
3 medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
1 Tbsp. olive oil
2/3 cup chicken broth
1 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
3 Tbsp. white wine vinegar
1 Tbsp. cornstarch

Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.

Heat olive oil in skillet. Add bell peppers and cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and cayenne pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.

Remove turkey from skillet; keep warm. Push bell peppers from the center of the skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.

Notes: The original recipe didn't call for it, but I decided to add some olive oil to stir-fry the bell peppers. Next time, I plan to add more vegetables (broccoli, carrots, scallions, etc.). I also plan to use a little less red pepper, as this was a bit spicy. If you like, I think it would be delicious with basmati rice or soba noodles, although that would increase the carb count.

Adapted from Betty Crocker Low-Carb Lifestyle Cookbook: Easy and Delicious Recipes to Trim Carbs and Fat.