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Turkey Paprikash


Yield

Makes 2 servings

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

  1. Cook noodles according to package directions, omitting salt. Drain and keep warm.
  2. 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.
  3. 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.

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

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