Creamy Turkey Mushroom Stroganoff

Creamy Turkey Mushroom Stroganoff

Create a healthier version of stroganoff using Greek yogurt. All you need is 30 minutes!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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™ Steamers™ frozen broccoli cuts
1
cup chicken broth
2
tablespoons ketchup
2
teaspoons Worcestershire sauce
1
tablespoon cornstarch
2
containers (6 oz each) 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
You can make the stroganoff mixture the day before serving; cover and refrigerate. Just cook the noodles and reheat the stroganoff for an easy-prep dinner.
Substitution
1 can (4 oz) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 1080mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 5g,
    • Sugars 10g),
  • Protein 42g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.