Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can also use chicken tenders.

Recipe by Cooking Light March 2003


Recipe Summary

4 servings (serving size: about 1/2 cup turkey mixture and 1 cup egg noodles)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

477 calories; calories from fat 25%; fat 13.3g; saturated fat 5.9g; mono fat 3.6g; poly fat 2.8g; protein 39.5g; carbohydrates 48.4g; fiber 3.1g; cholesterol 154mg; iron 3.2mg; sodium 452mg; calcium 143mg.