My Aunt Judy has brought this to family gatherings many times and it's delicious! The only changes I made was to decrease the amount of oil and change the beef bouillon into chicken or vegetable.
1 lb turkey breast tenderloins, cut crosswise into narrow strips
1 tablespoon olive oil
1 packet low-sodium chicken or vegetable bouillon powder, dissolved in 1 cup hot water
1/4 cup balsamic vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1/2 lb mushrooms, sliced
3 leeks, trimmed, thinly sliced (with 1 inch of light green tops remaining)
8 ounces linguine, cooked according to directions on package
1. Dredge turkey strips in flour.
2. Saute in oil about 4 minutes, turning often, and adding a little broth if necessary.
3. Add broth and next 5 ingredients.
4. Simmer 8 to 10 minutes, stirring occasionally.
5. Serve over linguine.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield