Elizabeth J. Taliaferro
Recipe by Cooking Light March 1995

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomato paste and yogurt; stir well, and set aside.

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

  • 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.

Nutrition Facts

294 calories; calories from fat 16%; fat 5.3g; saturated fat 1.4g; mono fat 1.3g; poly fat 1.7g; protein 26g; carbohydrates 34.8g; fiber 2.3g; cholesterol 84mg; iron 3.4mg; sodium 283mg; calcium 105mg.
Advertisement