INGREDIENTS
1
cup uncooked yolk-free extra-broad noodles
Nonstick cooking spray
6
ounces turkey tenderloin, cut into 1/2-inch pieces
8
ounces mushrooms, sliced
1
cup diced green bell pepper
1
cup thinly sliced carrots
1
cup slivered onion
2
cloves garlic, minced
2
teaspoons paprika
3/4
cup water
1
tablespoon plus 1-1/2 teaspoons tomato paste
1/8
teaspoon salt
1/8
teaspoon black pepper
3
tablespoons reduced-fat sour cream
2
teaspoons minced fresh parsley
PREPARATION:
- Cook noodles according to package directions, omitting salt. Drain and keep warm.
- Meanwhile, spray medium skillet with cooking spray. Heat over medium heat until hot. Add turkey; cook and stir 1 minute or until browned on all sides. Add mushrooms, bell pepper, carrots and onion; cook and stir 3 minutes or until crisp-tender. Add garlic and paprika. Cook and stir 30 seconds or until garlic is fragrant.
- Stir in water, tomato paste, salt and black pepper. Simmer, uncovered, 10 minutes. Remove from heat; stir in cooked noodles. Stir several tablespoons of liquid into sour cream, then stir sour cream mixture into turkey mixture. Top each serving with parsley.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1/2 of total recipe
Fiber
8 g
Carbohydrate
43 g
Cholesterol
47 mg
Saturated Fat
3 g
Total Fat
7 g
Calories from Fat
19 %
Calories
330
Protein
26 g
Sodium
484 mg
DIETARY EXCHANGE:
Vegetable
3
Starch
2
Meat
2
