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

In large skillet over medium-high heat, cook onion and pepper cubes in butter or margarine for 3 to 4 minutes. Add turkey cubes and cook 2 to 3 minutes until heated.

In small bowl, combine reserved pineapple juice, orange juice, lemon juice, corn starch, lemon pepper, basil, and salt. Stir into turkey mixture until thickened. Remove turkey mixture from heat and stir in yogurt and pineapple cubes. Return skillet to burner for 2 to 3 minutes until entire mixture is heated throughout.

Serve over rice or noodles.