Buffalo-Style Turkey Tenderloin

 

1

teaspoon olive or vegetable oil

1/2

lb turkey breast tenderloin

1

cup refrigerated cooked new potato wedges (from 1-lb 4-oz bag)

1

medium onion, chopped (1/2 cup)

1/2

medium red bell pepper, chopped (1/2 cup)

2

tablespoons reduced-fat blue cheese dressing

1

to 3 teaspoons cayenne pepper sauce

Chopped fresh parsley, if desired

• 1 In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
• 2 Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.