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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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You can substitute 4 skinless, boneless chicken breasts halves for the turkey. Ingredients:
1/2 cup chicken stock |
1 lb boneless turkey breast, cutlets or slices |
3/4 cup chopped onion |
1/2 teaspoon paprika |
1/2 teaspoon dried thyme leaves, crushed |
2 cloves garlic, minced |
1 can low-fat cream of chicken soup |
2 tablespoons water |
2 tablespoons chablis or 2 tablespoons other dry white wine |
1/2 cup plain nonfat yogurt |
4 cups hot cooked no yolk noodles, cooked without salt |
1 tablespoon chopped fresh parsley |
Directions:
1. In a skillet over medium heat add 1/4 c.
2. chicken stock and have the turkey, cook 4 minutes or until browned on both sides.
3. Remove; set aside.
4. Repeat with remaining turkey and stock.
5. In same skillet cook onion, paprika, thyme and garlic until onion is tender, stirring occasionally.
6. Add soup, water and wine.
7. Heat to boiling.
8. Return turkey to skillet.
9. Reduce heat to low.
10. Cover; cook 5 minutes or until turkey is no longer pink, stirring occasionally.
11. Stir in yogurt.
12. Serve with pasta.
13. Sprinkle with chopped parsley.
14. Garnish with additional paprika.
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