Recipe: Sage and Cream Turkey Fettuccine

Sage and Cream Turkey Fettuccine

Sage and Cream Turkey Fettuccine
Makes 2 servings


3 ounces dried spinach and/or plain fettuccine

1/3 cup fat-free or light dairy sour cream

2 teaspoons all-purpose flour

1/4 cup reduced-sodium chicken broth

1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed

1/8 teaspoon ground black pepper
Nonstick cooking spray

6 ounces turkey breast tenderloin steak, cut into bite-size strips

1/4 teaspoon salt

1 cup sliced fresh mushrooms

2 green onions, sliced

1 clove garlic, minced

Fresh sage sprigs (optional)

1.Cook pasta according to package directions; drain and set aside.
2.Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.
3.Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.
4.Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs. Makes 2 servings.

Nutrition Facts Per Serving:
Servings Per Recipe: 2
PER SERVING: 312 cal., 2 g total fat 60 mg chol., 478 mg sodium, 43 g carb. (2 g fiber), 30 g pro.
Credit: © Copyright 2014, Meredith Corporation. All Rights Reserved.


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