2 tbsp. vegetable oil
1 lb. turkey cutlets, cut in strips
6 c. assorted cut up vegetables (zucchini, mushrooms, yellow pepper, cherry tomatoes)
1 c. chicken bouillon
1 tbsp. cornstarch
4 tsp. paprika
1 tsp. each onion salt and garlic powder
1/4 tsp. each ground black pepper and rosemary seeds

Heat oil in large skillet, stir fry turkey 5 minutes until golden. Add vegetables except tomatoes. Stir fry 5 minutes until tender. Stir cornstarch into bouillon. Add to skillet along with spices and tomatoes. Bring to boil reduce heat, simmer uncovered until sauce thickens. Stir occasionally. Serve with pasta if desired.