Turkey Stroganoff Noodle Toss

Prep Time: 30 Minutes

Cook Time: 8 Minutes

Ready In: 38 Minutes

Servings: 4

From Rachael Ray

Ingredients:

coarse salt

3/4 lb extra-wide egg noodles

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups chicken broth

2 teaspoons dijon mustard

1/4 cup sour cream

1 tablespoon fresh tarragon leaves, chopped

fresh ground black pepper

1 tablespoon extra virgin olive oil

2 lbs turkey breast cutlets, cut into thin strips

1 small onion, sliced

1/3 cup coarsely chopped cornichon (or baby gherkin pickles)

1/2 cup flat leaf parsley, chopped

thickly sliced pumpernickel bread

Directions:

1. Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
2. While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
3. Melt 2 tablespoons butter and cook with the flour for 1 minute.
4. Whisk in the chicken stock; thicken for 1 minute.
5. Stir in the mustard and sour cream; thicken for 2-3 minutes.
6. Add in the tarragon, remove from the heat, and season with salt and pepper.
7. Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
8. Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides—4 to 5 minutes.
9. Add in the chopped cornichons; stir to combine.
10. Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
11. Stir thoroughly; serve with thickly sliced pumpernickel bread.

By RecipeOfHealth.com