Turkey Paprikash

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You can also use chicken tenders.
4 servings (serving size: about 1/2 cup turkey mixture and 1 cup egg noodles)


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4 1/2 cups uncooked medium egg noodles (about 8 ounces)
2 teaspoons vegetable oil
1 cup reduced-fat sour cream
2 tablespoons paprika, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup vertically sliced onion
1 pound turkey breast cutlets, cut into 1/4-inch-wide strips
1/2 cup fat-free, less-sodium chicken broth


Cook noodles according to package directions, omitting salt and fat.

While noodles cook, heat oil in a large nonstick skillet over medium-high heat. Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.

Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat. Add turkey mixture to pan; sauté 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.

Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

Created date

September 2004

Nutritional Information

Calories 477
Caloriesfromfat 25 %
Fat 13.3 g
Satfat 5.9 g
Monofat 3.6 g
Polyfat 2.8 g
Protein 39.5 g
Carbohydrate 48.4 g
Fiber 3.1 g
Cholesterol 154 mg
Iron 3.2 mg
Sodium 452 mg
Calcium 143 mg