1 1/2 -2 lbs turkey tenderloins
1/4 cup dry white wine or chicken broth
1/2 cup thinly sliced celery
1/4 cup thinly sliced green onions
4 tbsp minced fresh tarragon
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup plain yogurt
1 tbsp fresh Italian parsley, minced
1 tbsp lemon juice
1 1/2 tbsp cornstarch
2 tbsp water
4 cups bow-tie, cooked al dente
In a crockpot or slow cooker, combine the turkey, wine OR broth, celery, green onions, half the tarragon, salt, and pepper; mix together thoroughly.
Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 1/2 to 4 hours.
Remove the turkey from the cooker and cut into 1/2-inch medallions.
Turn cooker to high; add the yogurt, remaining tarragon, parsley, and lemon juice.
In a small bowl, combine the cornstarch with the water until smooth. Pour mixture over the juices to thicken sauce. When sauce thickens dish is ready to serve.
To serve, place the turkey over the hot pasta and drizzle the sauce over all.