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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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In Penfield, Pennsylvania, Kathy Preiss uses baby portobello mushrooms and a hint of dill for a special touch in her creamy stroganoff. Served with whole wheat pasta, it makes a rich medley in no time. Ingredients:
1-1/3 cups uncooked whole wheat spiral pasta |
1/3 pound lean ground turkey |
1 medium onion, chopped |
2-3/4 cups sliced baby portobello mushrooms |
3/4 cup water |
1 tablespoon ketchup |
1-1/2 teaspoons dill weed |
1 teaspoon reduced-sodium beef bouillon granules |
1/2 teaspoon worcestershire sauce |
1/4 cup reduced-fat sour cream |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain.
2. Add mushrooms; cook and stir for 1 minute. Stir in the water, ketchup, dill, bouillon and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes.
3. Stir in sour cream; heat through (do not boil). Drain pasta; serve with turkey mixture. Yield: 2 servings.
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