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 6 servings (serving size: 1 cup)

Ingredients

  • 2 tablespoons tomato paste
  • 1 (8-ounce) carton plain low-fat yogurt
  • 1 (8-ounce) package medium egg noodles, uncooked
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 cup slivered onion
  • 2 garlic cloves, minced
  • 1 pound turkey tenderloin, cut into 1/2-inch cubes
  • 1/3 cup no-salt-added chicken broth
  • 2 tablespoons Hungarian sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 294
  • caloriesfromfat 16 %
  • fat 5.3 g
  • satfat 1.4 g
  • monofat 1.3 g
  • polyfat 1.7 g
  • protein 26 g
  • carbohydrate 34.8 g
  • fiber 2.3 g
  • cholesterol 84 mg
  • iron 3.4 mg
  • sodium 283 mg
  • calcium 105 mg

How to Make It

  1. Combine tomato paste and yogurt; stir well, and set aside.

  2. Cook egg noodles according to package directions. Drain and set aside.

  3. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, garlic, and turkey; sauté 5 minutes or until turkey is no longer pink. Add broth and next 3 ingredients, and stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 1 minute. Stir in yogurt mixture and egg noodles.