ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Paprikash

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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