Instructions: In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add 1/4 cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm.

Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender.

Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings.

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