Ingredients
- 3 ounces spinach fettuccine
- 13 cup light sour cream or 13 cup nonfat sour cream
- 2 teaspoons flour
- all-purpose
- 14 cup reduced-sodium chicken broth
- 1 teaspoon sage
- 18 teaspoon pepper
- black ground
- cooking spray
- 6 ounces turkey breast tenderloin steaks
- 14 teaspoon salt
- 1 cup mushroom
- fresh
- 2 scallions (green onions)
- 1 garlic clove
- minced
- sage
- fresh
Instructions
- Cook pasta according to package directions; drain and set aside.
- 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.
- 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.
- 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.
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