1 cup onion, cut into 1-inch cubes
1/2 cup green pepper, cut into 1-inch cubes
1/2 cup red pepper, cut into 1-inch cubes
1 tablespoon margarine
2 cups cooked turkey, cut into 3/4-inch cubes
1 can (15 1/2 ounces) pineapple chunks in juice, drained and juice reserved
1/2 cup orange juice
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch
1 teaspoon lemon pepper
1 teaspoon basil
1/2 teaspoon salt
1 container (8 ounces) lemon yogurt
4 servings cooked rice or egg noodles

In a large skillet over medium-high heat, cook onion and pepper cubes in margarine three to four minutes. Add turkey cubes and cook two to three minutes until heated. In a small bowl, combine reserved pineapple juice, orange juice, lemon juice, cornstarch, lemon pepper, basil and salt. Stir into turkey mixture until thickened. Remove turkey mixture from the heat and stir in yogurt and pineapple cubes. Return skillet to burner for two to three minutes until entire mixture is heated throughout. Serve over rice or noodles.

Recipe Source: National Turkey Federation