Ingredients needed:
* 1 1/2 to 2 pounds turkey tenderloins
* 1/2 cup thinly sliced celery
* 1/4 cup thinly sliced green onions
* 4 tablespoons fresh tarragon, minced and divided
* 1/4 cup of dry white wine
* 1 teaspoon of salt
* 1 teaspoon of black pepper
* 1/2 cup of plain yogurt
* 1 tablespoon fresh minced Italian parsley
* 1 tablespoon of lemon juice
* 2 tablespoons of water
* 1 1/2 tablespoons cornstarch
* 4 cups of hot cooked pasta
Preparation steps:
* Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper into crockpot; mix well. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 hours.
* Remove turkey; cut into 1/2 inch-thick medallions. Stir yogurt, remaining 2 tablespoons fresh tarragon, parsley and lemon juice into cooking liquid.
* Stir water onto cornstarch in small bowl until smooth. Whisk into cooking liquid and cook on High until thickened. Serve turkey medallions over pasta. Drizzle with tarragon sauce.
Enjoy
(Makes 4 servings)
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