Ingredients Jump to Instructions ↓

  1. 4 ouncesdried whole wheat or plain noodles

  2. 1 8-ounce cartonlight dairy sour cream

  3. 2 tablespoonsall-purpose flour

  4. 1 tablespoonolive or canola oil

  5. 1 poundturkey breast tenderloin, cut into bite-size slices

  6. 8 ouncessliced fresh mushrooms

  7. 2 cupsfresh broccoli florets

  8. 1-1/2 cupsreduced-sodium chicken broth

  9. 1/2 teaspoononion powder

  10. 1/4 teaspoonground black pepper

Instructions Jump to Ingredients ↑

  1. Directions Cook noodles according to package directions. Drain; keep warm. In a small bowl stir together sour cream and flour; set aside.

  2. Meanwhile, in a large skillet heat oil over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.

  3. Add broth, onion powder, and pepper to skillet. Bring to boiling. Whisk in sour cream mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.

  4. Serve turkey mixture with noodles.


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