Preheat skillet over medium to high heat. Add 1 TBSPof olive oil. Then add onions and garlic. Saute until onions are tender and turn translucent.

Add green bell pepper and cook for a couple of minutes.

Pour in 1/2 cup of the broth

Season with one or both of the pepper spices. Cook until most of the liquid has evaporated.

Stir in the diced turkey breast and sautéed mushrooms with the remaining broth and simmer until hot.

Serve with crunchy raw veggies such as baby carrots or red bell peppers.