1 1/4 lb. boneless turkey breast
3 tbsp. olive oil or salad oil
2 cloves garlic, minced or pressed
1 sm. onion, sliced
1 green pepper, sliced
3/4 lb. fresh mushrooms, sliced
1 can (16 oz.) whole tomatoes
1 (6 oz.) tomato paste
1 tbsp. dried oregano leaves
1/4 c. chopped fresh parsley
Salt & pepper to taste
Cooked spaghetti
Parmesan cheese for serving

Cut turkey into 1/2 inch by 2 inch pieces. Heat oil in large heavy skillet. Add turkey. Brown over high heat. Remove and keep warm. Add garlic, onion, green pepper and mushrooms to the pan. Saute over high heat until vegetables are tender. Add tomatoes, tomato paste. Simmer for 10 minutes.

Meanwhile cook spaghetti according to package directions to al dente. Taste turkey mixture. Add salt and pepper if desired. Sprinkle top with fresh parsley. Serve over portions of spaghetti. Pass Parmesan cheese at the table. Good served with Caesar salad and hot, buttered Italian style bread.