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Thursday, February 24 2011
3 ouncesdried spinach and/or plain fettuccine
1/3 cupfat-free or light dairy sour cream
2 teaspoonsall-purpose flour
1/4 cupreduced-sodium chicken broth
1 teaspoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoonground black pepper
  Nonstick cooking spray
6 ouncesturkey breast tenderloin steak, cut into bite-size strips
1/4 teaspoonsalt
1 cupsliced fresh mushrooms
2 green onions, sliced
1 clovegarlic, 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.

 
Posted by: Send a Meal AT 10:24 am   |  Permalink   |  0 Comments  |  Email
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