Turkey Paprikash

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can also use chicken tenders.

Ingredients

• 8 ounces uncooked medium egg noodles
• 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

Directions

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,
3. Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.
4. Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat.
5. Add turkey mixture to pan; sauté 4 minutes or until turkey is done.
6. Add broth; cook 2 minutes or until liquid almost evaporates.
7. Reduce heat to medium low.
8. Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil).
9. Serve over noodles.

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