Tarragon Turkey & Pasta

1 ½ to 2 pounds turkey tenderloins
½ cup thinly sliced celery
¼ cup thinly sliced green onions
4 tablespoons minced fresh tarragon, divided
¼ cup dry white wine
1 teaspoon salt
1 teaspoon black pepper
½ cup plain yogurt
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
4 cups pasta of your choice, cooked al dente

1. Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper in CROCK-POT slow cooker. Mix thoroughly. Cover; cook on LOW 6 to 8 hours or on HIGH 3 ½ to 4 hours or until turkey is no longer pink.
2. Remove turkey from CROCK-POT slow cooker and cut into 1/2 –inch-thick medallions. Set aside and keep warm. Turn CROCK-POT slow cooker to HIGH. Stir in yogurt, remaining 2 tablespoons tarragon, parsley and lemon juice.
3. In small bowl, combine cornstarch and water. Add mixture to CROCK-POT slow cooker and cook until sauce thickens. Serve turkey medallions over pasta. Drizzle with tarragon sauce.
Makes 4 servings
Tip: For a 5, 6, or 7-quart CROCK-POT slow cooker, double all ingredients.