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Prep 15min
Total30min
Servings4
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Ingredients
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) 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
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Steps
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.
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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.
1 can (4 oz) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.
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