Directions:
- In a skillet over medium heat add 1/4 c.
- Chicken stock and have the turkey, cook 4 minutes or until browned on both sides.
- Remove; set aside.
- Repeat with remaining turkey and stock.
- In same skillet cook onion, paprika, thyme and garlic until onion is tender, stirring occasionally.
- Add soup, water and wine.
- Heat to boiling.
- Return turkey to skillet.
- Reduce heat to low.
- Cover; cook 5 minutes or until turkey is no longer pink, stirring occasionally.
- Stir in yogurt.
- Serve with pasta.
- Sprinkle with chopped parsley.
- Garnish with additional paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.37 Kcal (1438 kJ) | ||
| Calories from fat | 73.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Cholesterol | 56.75mg | 19% | |
| Sodium | 634.02mg | 26% | |
| Potassium | 252.65mg | 5% | |
| Total Carbs | 51.63g | 17% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 14.45g | 29% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 78.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 98.89 Kcal (414 kJ) | ||
| Calories from fat | 21.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 13% | |
|---|---|---|---|
| Cholesterol | 16.34mg | 19% | |
| Sodium | 182.59mg | 26% | |
| Potassium | 72.76mg | 5% | |
| Total Carbs | 14.87g | 17% | |
| Sugars | 1.02g | 14% | |
| Dietary Fiber | 0.69g | 10% | |
| Protein | 4.16g | 29% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.8mg | 15% | |
| Calcium | 22.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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