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What's For Dinner Wednesday
What's For Dinner? Turkey Stroganoff!

This makeover of a classic stroganoff dinner uses turkey tenderloin instead of beef, and light sour cream. Served over whole-wheat noodles, it's full of tender mushrooms like the original, but has ½ cup of broccoli per serving, adding more vitamin C and fibre to this dish.

 

Ingredients

  • 4 ounces dried whole-wheat or plain noodles
  • 8 ounces light dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive or canola oil
  • 1 pound turkey breast tenderloin, cut into bite-size slices
  • 8 ounces sliced fresh mushrooms
  • 2 cups fresh broccoli florets
  • 1½ cups reduced-sodium chicken broth
  • ½ teaspoon onion powder
  • ¼ teaspoon ground pepper
     
Directions
  1. Cook noodles according to package directions. Drain; keep warm. Stir together sour cream and flour in a small bowl; set aside.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.
  3. Add broth, onion powder and pepper to skillet. Bring to boiling. Whisk in reserved sour cream mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.
  4. Serve turkey mixture with warm noodles.

Source: EatingWell.com

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