Instructions: Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12" skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm.

In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey. Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce.

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