Makes 2 servings
|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|
|1||tablespoon plus 1-1/2 teaspoons tomato paste|
|1/8||teaspoon black pepper|
|3||tablespoons reduced-fat sour cream|
|2||teaspoons minced fresh parsley|
- 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.
|Serving Size:||1/2 of total recipe|
|Calories from Fat||19 %|
|Total Fat||7 g|
|Saturated Fat||3 g|
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