Creamy Turkey Mushroom Stroganoff

 

2

cups wide egg noodles or mafalda pasta (8 oz)

1

lb ground turkey

1

package (8 oz) sliced fresh mushrooms (3 cups)

1

medium onion, chopped

1

clove garlic, finely chopped

1

teaspoon salt

1/4

teaspoon pepper

1

pkg (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts

1

cup chicken broth

2

tablespoons ketchup

2

teaspoons Worcestershire sauce

1

tablespoon cornstarch

2

containers (6 oz each) Yoplait® Greek Fat Free plain yogurt

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in large nonstick skillet, cook turkey, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked; drain.
• 3 Add broccoli and 3/4 cup chicken broth. Cook and stir about 5 minutes longer.
• 4 In small bowl, stir 1/4 cup chicken broth, ketchup, Worcestershire sauce and cornstarch until blended; stir into turkey mixture. Cook, stirring frequently, until sauce thickens and boils.
• 5 Remove skillet from heat, stir in yogurt. Serve over hot cooked noodles.