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- 4 ounces dried whole wheat or plain noodles
- 1 8 ounce carton light dairy sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive or canola oil
- 1 pound turkey breast tenderloin, cut into bite-size slices
- 8 ounces sliced fresh mushrooms
- 2 cups fresh broccoli florets
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
1. Cook noodles according to package directions. Drain; keep warm. In a small bowl stir together sour cream and flour; set aside.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.
3. Add broth, onion powder, and pepper to skillet. Bring to boiling. Whisk in sour cream mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.
4. Serve turkey mixture with noodles.
- Servings Per Recipe 4,
- cal. (kcal) 372,
- Fat, total (g) 11,
- chol. (mg) 90,
- sat. fat (g) 5,
- carb. (g) 34,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 3,
- pro. (g) 37,
- vit. A (IU) 437,
- vit. C (mg) 42,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 328,
- Potassium (mg) 783,
- calcium (mg) 121,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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