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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Ingredients:
4 1/2 cups uncooked medium egg noodles (about 8 ounces) |
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 lb turkey breast cutlets, cut into 1/4-inch-wide strips |
1/2 cup reduced-sodium fat-free 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. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.
6. Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.
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